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.
- 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
- 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.
- Pour on the veg stock, bring to a boil and season well. Simmer for 15 minutes whilst you prepare the toasts.
- 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.
- Blend the soup, season to taste and serve up.
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