bean shell & tomato soup w goats cheese
spiced onion & bean shell soup w/ goats cheese
IngredientsMakes: 1530g (4)
| 20g | olive oil | ||
| 20g | rapeseed oil | ||
| 3g | cumin seeds | ||
| 3g | turmeric | ||
| 3g | thyme | ||
| 5g | garlic granules | ||
| 5g | sweet smoked paprika | ||
| 40g | garlic | ||
| 250g | onions | ||
| 400g | chopped tomatoes | ||
| 35g | english mustard | ||
| 5g | salt | ||
| 600g | boiling water | ||
| 300g | broad bean shells | ||
| 170g | pea shells | ||
| 55g | goats cheese | ||
| 2g | black pepper | ||
| 30g | lemon juice |
Method
| Great way to use up shells from peas & broad beans from the garden. |
| When shelling the beans / peas remove the string by running a peeler along the length of the seam of the pod. |
| Repeat for the seam on the other side. |
| Then cut the shells into 1-2cm pieces - avoid your stick blender getting all tangled up! |
| Cook on a medium heat so the spices don't over cook while the onion is browning. |
| In a large sauce pan at least 2L. 3L better. |
| Oil, then spices medium heat, then add onions and put the lid on, stir occasionally until soft & starting to brown. |
| Add the rest of the ingredients except the goats cheese & lemon juice, bring to the boil, then set to simmer for 20 mins. |
| Blitz w/ a stick blender and pass through a sieve. |
| Remove the goats cheese rind w/ a peeler, cut it into pieces the blend it into the sauce / soup. |
| Add the lemon to adjust the acidity and bring it to life. |
| Maybe a little tabasco? |
| This make a great base sauce very versatile - goats cheese optional. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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