Wednesday, November 23, 2011

Smokey Winter Bean Soup with Thyme, Parsnips and Fennel

I made this savory smokey bean soup for "Meatless Monday" and it was a real hit with my workmates, friends and family. 

I had the idea for the recipe but was having trouble figuring out where to start. I knew I wanted to use local in season ingredients and that Parsnip, thyme, squash, and fennel where going to be part of the mix. Then I found this recipe on the Planet Green Discovery website and used it as my jumping off point. From here I added the smokey ingredients and the creamier texture to the broth. Finishing it off with the "bacon" bits and truffle oil, which took it over the top! Here's the recipe:

Onion 1 (diced)
Garlic 1 clove (minced)
Fennel 1 bulb (thinly sliced)
Olive Oil 2-3 Tbs
Bay leaf 1
Thyme 1 bunch (still intact, tie with string )
Fennel Seeds 1/2 tsp (ground)
Smoke black pepper 1/4 tsp (optional, but taste great if you can find it)
Parsnip 1 small to medium (chopped into 1-inch pieces)
Kabocha Squash 1 cup (chopped into 1-inch pieces)
White wine 1/4 cup
Lemon juice 1 Tbs
Vegetable stock 2 cups
Cannellini beans or Black eye peas 1-2 cups (cooked)
Vegan Smoked Cheddar 1/4 cup (fine grated)
Sea salt (to taste)
Pepper (to taste)
Vegan Bacon bits
Truffle Oil
1 Add first 8 ingredients to soup pot and saute on med heat until fennel is soft.
2 Add parsnips, squash, white wine, lemon juice, and vegetable stock and bring to a boil. Lower heat to simmer for 15-20 minutes. Then add beans.
3 Ladle 1/3 to 1/2 the soup into the blender and blend until smooth. Pour back into pot along with Smoked Cheddar and stir until fully mixed. Salt and pepper to taste. Sprinkle with bacon bits a drizzle some Truffle oil. SOUPS ON!