Courgette & Broad Bean Soup with Chilli and Fennel

Courgette and broad bean soup with chilli and fennel

I’ve made the best soup in the world. Yes, it sounds a bold claim to make but I truly believe this vegan courgette and broad bean soup is the nicest soup I’ve ever had. I used up the courgette and broad beans I had left over in my veg box and to spice it up a bit, I added some chilli and fennel which totally brought the soup to life, giving it a taste not dissimilar to Thai green curry.

If you like a smooth soup, you can fully blend it, or leave it chunky and just blend some of it, as I’ve done here. Blending some of it gives it a wonderful creamy taste and texture without adding extra calories from cream or cashews. As usual, I blended it in my Optimum G2.1 blender – I really can’t recommend this blender enough; it’s revolutionised my soup-making.

By the way, a few weeks ago I bought a big bag of frozen crushed garlic from Asda for 97p. It’s great – it’s 100% garlic and so convenient to have in the freezer on standby in case you’ve run out of fresh garlic (I should probably confess I haven’t bought any fresh garlic since buying this frozen garlic, it’s that good).

5.0 from 3 reviews
Courgette and Broad Bean Soup with Chilli and Fennel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Vegan
Serves: 2
Ingredients
  • 1 tbsp olive oil
  • 125g broad beans
  • 1 courgette, sliced
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 500ml vegetable stock
  • 1 tsp fennel seeds
  • Chilli powder to taste
  • salt and pepper
Instructions
  1. Heat the olive oil in a large pan and fry the onion and garlic for a few minutes, until the onion is soft
  2. Add the sliced courgette and fry for another couple of minutes
  3. Add the broad beans, stock, fennel seeds, chilli powder and season with salt and pepper
  4. Bring to the boil and let simmer for about 10-15 minutes, or until the courgette and broad beans are cooked
  5. Pour a third of the soup into a blender and blend on high speed, then return to the pan and warm through

Disclaimer: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.

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10 comments

  1. I think you’re right Cathy, that does indeed sound like the best soup ever. Anything with chilli and broad beans falls into ‘best ever’ category for me really. Yum!

  2. I’m very excited about trying this soup – it’s already on the plan for the weekend 🙂

    The first time I made courgette soup I expected it to be a bit watery and insubstantial and was amazed by what a good soup they make. The addition of broad beans, fennel seeds and chilli sounds like a very good idea!

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