Carrot and butter bean soup

Ingredients

  • 1 large sweet onion, finely chopped
  • 2 large carrots (approx 500g/17.5oz), sliced thinly
  • 1 (400g/14oz) tin of butter beans, drained
  • 4 cups (960ml) of vegetable stock
  • salt and black pepper to season
  • ½ teaspoon of fennel seed
  • 1 tablespoon of tomato paste
  • a handful of fresh parsley, finely chopped
  • spray oil

Preparations

    Using Stove Top

    step 1

    Spray a large saucepan with spray oil and add the onion and fry until softened.

    step 2

    In a mortar and pestle, grind the fennel seed into a powder.

    step 3

    Add this to the pot, along with the carrots and tomato paste and mix to evenly coat.

    step 4

    Add the stock and season with some salt and black pepper, bring to the boil, then reduce heat and simmer covered for approx 30 mins.

    step 5

    Add about ¾ of the soup to a blender and blend until smooth.

    step 6

    Add the butter beans and fresh parsley and continue to simmer for about 5 mins.

    step 7

    Serve and enjoy

    Instant Pot/Pressure Cooker

    step 1

    Set to saute mode, once hot, spray with spray oil and add the onion and fry to soften.

    step 2

    Add in the fennel, tomato, paste, carrots and stock, and stir to combine.

    step 3

    Add lid, and set to manual, high pressure for 8 minutes.

    step 4

    When time is up, Quick release the pressure.

    step 5

    Blend ¾ of the soup in a blender.

    step 6

    Add back to the Instant Pot, along with the butter beans and parsley, set to saute and let simmer for about 5 mins.

    step 7

    Serve and enjoy