And Just When You Thought I Had Turned Vegetarian...

... I come bearing a masterpiece of a soup.

The flavours in this soup compliment each other remarkably - what more could you want creamy, salty and the subtle taste of anaseed... deeeeelish!

Fennel, Butter Bean and Bacon Soup:
(Serves 2 - 4)

Ingredients:

1 Onion, Finely Diced

2 Stalks of Celery, Sliced

3 Carrots, Sliced

1 Fennel Bulb, Roughly Sliced 

250g Back Bacon, Rind and Fat Removed, Diced

400g Tin of Butter Beans

Olive Oil

Herbal Salt

Black Pepper

800mls Water

A Squeeze of Lemon Juice

Directions:

Heat the oven to 200 degrees Celsius

Drizzled a little olive oil over the fennel slices and sprinkle with herbal salt and black pepper

Roast the fennel for 15 - 20 minutes until tender and slightly charred, to give the soup a different dimension

Fry the onion, celery and carrot in a drizzle of olive oil with a sprinkle of salt for about 5 - 10 minutes, while you are dicing the bacon

Add the bacon and fry for a further 5 minutes

Add the water

Chop the roasted fennel more finely, being careful because it is hot, and add to the pot

Add salt and pepper and a squeeze of lemon (to taste)

Add the butter beans

Simmer for 20 minutes to allow flavours to intensity and amalgamate

Blend half of the soup and combine with the remaining soup to create a creamy texture

Chop a few fennel stalks and leaves and add to the soup 

Serve while piping hot and devour quickly so that you can have seconds before anyone else can! :)