- 2 leeks
- 1 celery stick
- 1 Bramley apple
- 2 tsp fennel seeds
- A 400g tin of butter beans
- A handful of sage
- 1 vegetable stock cube
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 750ml boiling water
- 1.
Thinly slice the white and light green parts of the leeks. Rinse well. Thinly slice your celery.
- 2.
Warm 1 tbsp oil in a pan over a medium heat. Add the veg and season well. Lower the heat. Fry for a few mins, stirring often.
- 3.
Peel, core and finely dice your apple. Fold the apple and 2 tsp fennel seeds in with the veg. Sizzle till the apple starts to break down and caramelise.
- 4.
Drain and rinse the beans. Finely chop 3 sage leaves. Pluck out a few flat, pretty sage leaves and set aside for later.
- 5.
Add the chopped sage and 750ml stock (homemade or using your stock cube). Simmer till the pan starts steaming. Blend till smooth. Add a little more water, if needed, till it’s the right consistency for you. Season to taste.
- 6.
Set a small frying pan over a high heat. Add 1 tbsp oil to the pan. Fry the reserved sage leaves with a pinch of salt till golden and crisp. Scatter over the soup as a garnish.