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1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp black peppercorns
1/4 tsp dried rosemary
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
6 Spring onions
1 lemon, zested and juice included
2 leeks, sliced
1 fennel bulb, halved and thinly sliced
1 Litre vegetable stock
1 can cannellini beans, rinsed
Good pinch Sea salt
1 cup peas
1 Tbsp miso paste
Fresh fennel fronds

Grind the coriander and fennel seeds and peppercorns in a mortar and pestle.  Heat oil, add garlic and ground spices.  Heat for approx 2 minutes, add garlic and stir often until garlic is soft and crisp. 

Add spring onions, lemons, leeks and fennel, stirring until softened.
Pour in vegetable stock, add cannellini beans, bring to a simmer. 

Stir occasionally  until vegetables are tender.

Add salt, peas and miso paste and cook for a further 5 minutes.

Divide soup among bowls and serve with fresh crusty bread and additional fennel fronds.


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