Spiced Celeriac And Butter Bean Soup Food

SPICED CELERIAC AND BUTTER BEAN SOUP

Steps:

• Warm the oil in a large pan, then fry the onion and garlic for three-four minutes until softening.
• Add the celeriac and mix ingredients well. Cook for a minute or so.
• Pour in just over half of the vegetable stock, and sprinkle in the cumin powder.
• Cover, reduce heat and cook for fifteen minutes, until celeriac is quite tender. Add half of the remaining stock, and leave to cool (roughly 30-40 minutes).
• Pour in the rest of the stock, then using a food processor or a hand-blender, puree the mixture to a smooth consistency.
• Transfer back to the pan, reheat and add the butter beans. Stir well, and season with freshly ground black pepper and a little cumin to taste.

BUTTER BEAN SOUP

Steps:

• Drain and rinse the butter beans and put in a pan with plenty of water. Bring to the boil. Boil rapidly for 5-10 minutes skimming off any scum that appears. Turn down the heat, add the kombu, cover and simmer until the beans are soft (can be 1-2 hours depending on how old they are).
• Heat the oil in a pan and add the onion and celery. Cook until the onion is almost translucent. Add the black mustard seeds and cook until they start to pop. Add the cooked beans and kombu with the bouillon and water to cover. Simmer until everything is well cooked.
• Blend the soup with a hand-held blender or liquidiser. Add tamari to taste. Sprinkle with freshly chopped parsley once served.

BUTTER BEAN SOUP WITH WATERCRESS

Steps:

• Sauté onion and leeks in a heated oil until soft,about 5 minutes,add potatoes.
• Add watercress and stir until wilted,about 3 minutes.
• Add stock and beans and reduce heat and simmer for 20 minutes.
• Puree soup,season and reheat gently.
• Serve with a swirl of cream and a sprinkle of paprika.

CABBAGE AND BUTTER BEAN SOUP

Steps:

• Place all ingredients except herbs and bean in a pot with enough water to cover.
• Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed.
• Add the butter beans and cook another 5 minutes or until everything is piping hot.
• Divide between warmed soup bowls and serve with the herbs sprinkled on top.