Today is Soup Saturday at our house.

Having recently roasted 3 large red banana peppers, I wanted to use them to make some tasty soup. They are so sweet and mild and roasting them is so quick and easy. I have included the recipe below. If they are not in season you can substitute a large red capsicum. I find the caramelization of peppers when roasted imparts a lovely kick to any recipe and it is well worth making them ahead and ready to use.

The only other vegetables at hand were some fennel, onion and canned butter beans. The beans will add protein to the soup.

I have used fennel in a number of recipes in the past and have found them to have a pleasant nutty flavour when cooked.

The heartiness of the butter beans and the vegetables along with fresh thyme and parsley, whole garlic clove, a good sprinkle of dried Italian Herbs and freshly ground pepper make a really delicious soup.

No one flavour dominates but all the elements come together well to make a rich, satisfying and warming soup for late autumn in golden autumn colour.

Enjoy it any time with a thick slice of crusty bread.

Fennel, Bean and Roasted Pepper Soup

Ingredients:

• I fennel and some of the fronds, chopped
• 3 Large carrots, washed, peeled and chopped
• 1 Large onion, chopped
• 3 Large roasted red banana peppers or 1 large roasted red capsicum, cut into pieces
• 1 Can of butter beans, drained and washed
• 1 Large clove of garlic, whole and peeled
• 1.7 L vegetable or chicken stock
• 1 Tblsp of Tomato Puree
• 6 stems of fresh thyme, leaves removed from woody stems
• 1 small bunch of parsley, chopped
• A sprinkle of dried Italian Herbs
• 2 Tblsp of Extra Virgin Olive Oil
• 1 Small knob of butter
• Salt and freshly ground pepper

Method:

Roasting Red Banana Peppers:

1. Pre heat oven to 200 C
2. Wash and dry the banana peppers
3. Lay them out on a baking tray lined with baking paper
4. Roast for 12-15 minutes and then turn to roast the other side for 10 mins.
5. Roast until the skins a charred and blistered and the flesh is tender
6. Remove from the oven and wrap the peppers in foil to steam
7. Gently remove the skin from the peppers.
8. Store the flesh of the peppers in a clean glass jar in the fridge and use in the next few days or cover with Extra Virgin Olive oil to store for longer.

Making the Soup:

1. Chop the onion and wash and chop the fennel and some of its fronds

2. Wash, peel and chop the carrots

3. Wash and drain the butter beans

4. In a large saucepan, add the olive oil and the knob of butter over a medium high heat

5. When the butter stops foaming, add the chopped onion and cook for about 8 minutes till it is translucent. Add a little water to stop it catching if needed

6. Add the chopped fennel and carrots and stir through. Add a little water to stop the vegetables catching and cover and cook for 10-12 minutes or until they are tender

7. When the fennel and carrots are soft, stir through the tomato paste and cook for 1 minute

8. Add: the drained beans; roasted banana peppers; whole peeled clove; fresh thyme, parsley; Italian Herbs and stir everything

9. Stir in the vegetable or chicken stock and season with salt and freshly ground black pepper.

10. Bring to the boil and then lower to simmer, cover and cook for 50 minutes

11. When the soup is cooked taste and adjust the seasoning. With a slotted spoon remove a 1/2 -1 cup of the drained vegetables, depending on servings needed and set aside for garnishing

12. Using the slotted spoon, drain and place the rest of the vegetables into a large jug and using an immersion blender, process the vegetables to a puree texture of your preference.

13. Place the puree into a clean saucepan and slowly stir through the remaining liquid till the soup is as thick as you would like. (I was able to stir all my remaining liquid into the puree)

14. Serve and garnish with some of the vegetables set aside and some finely chopped parsley

15. Serve with a good crusty bread and a green garden salad

I chose to serve my soup with delicious curried pea pastizzi, homemade Kefir bread and a salad of Baby Cos lettuce dressed in vinagrette.

Homemade bread recipe:

Joe’s Quick and Easy Kefir Bread

Easy, Crusty Soda Bread