Soup season is here and this nourishing soup is filed with tangy red peppers, earthy carrots and fennel and creamy butter beans.
- 1tbsp oil
- 2 onions, diced
- 2 carrots, chopped
- 2 fennel bulbs, sliced
- 2 red peppers, chopped
- 1ltr veg stock
- 2 cartons butter beans, rinsed
- Heat the oil and cook the onion, carrot, pepper and fennel until soft.
- Stir in the beans and stock and simmer for 30mins. Blitz and serve with crusty bread.