Best Spiced Celeriac And Butter Bean Soup Recipes

SPICED CELERIAC AND BUTTER BEAN SOUP

Spiced Celeriac and Butter Bean Soup image

A beautiful aromatic soup made from the rather odd-looking celeriac, creamy butter beans, and a simple but tasty seasoning to give the hearty dish its bite.

Provided by Chefme

Categories Beans

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium celeriac, roughly chopped into 1 inch cubes
1 white onion, finely chopped
2 garlic cloves, chopped
400 g tinned butter beans, drained and rinsed
1 liter vegetable stock
1 teaspoon ground cumin
1 teaspoon olive oil
1 teaspoon butter (optional) or 1 teaspoon soya margarine (optional)

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.

Nutrition Facts : Calories 96.7, Fat 1.6, SaturatedFat 0.2, Sodium 254, Carbohydrate 16.8, Fiber 4.1, Sugar 1.2, Protein 4.5

BUTTER BEAN SOUP

Butter Bean Soup image

Make and share this Butter Bean Soup recipe from Food.com.

Provided by GingerlyJ

Categories Beans

Time 45m

Yield 1 pan, 2 serving(s)

Number Of Ingredients 8

Ingredients

200 g butter beans, soaked overnight
1 tablespoon olive oil
1 medium onion, finely diced
1 teaspoon black mustard seeds
2 sticks celery, finely sliced
1 teaspoon vegetable bouillon granules
tamari
fresh parsley, to sprinkle on top

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.

Nutrition Facts : Calories 167.1, Fat 7.6, SaturatedFat 1.1, Sodium 285.9, Carbohydrate 20.7, Fiber 5.2, Sugar 3.2, Protein 5.3

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