Onion & Sage Soup With Tomato Toasts

This is just one of those delightful lunch combos that offers warming comfort from the soup as well as these bursts of really fresh flavours from the toasts. Admittedly a soup made with celery and onion sounds just about mediocre at the best of times, but often I find that the simpler, the better!

You can get the recipe for my butterbean dip here (really worth a go if you have the time), but honestly, shop bought hummus would work just as well.

Onion & Sage Soup With Tomato Toasts

 

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Recipe type: lunch, dinner

Serves: 2

Ingredients

• 1 large white onion (or 2 smaller ones), chopped
• 1 whole bunch celery, chopped
• 2 cloves garlic, minced
• 1 bunch sage, chopped
• 1 tsp fennel seeds
• salt and pepper
• 500ml veg stock
• For the toasts:
• 4 slices toast
• butter bean dip (recipe here)
• 6 plum tomatoes
• fresh thyme
• extra virgin olive oil
• salt and pepper

Instructions

1. Heat the oil on a medium low heat in a large saucepan and fry off the onion until soft, about 5 minutes. Add in the garlic, fennel seeds and sage leaves, and allow to cook for a few more minutes before adding in the celery. Put the lid on allow to cook for 5 more minutes to let the veg soften.
2. Pour on the veg stock, bring to a boil and season well. Simmer for 15 minutes whilst you prepare the toasts.
3. Mix the tomatoes in small bowl with the oil, salt, pepper and thyme. Place under the grill to cook for about 7 minutes. Toast the bread, spread thickly with the butter bean dip and top with the tomatoes.
4. Blend the soup, season to taste and serve up.

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