1 medium onion, peeled and chunked
six or seven carrots, peeled if necessary and chunked
Three 'rounds' of celery (I don't separate the celery ribs, I just cut across the top - using the leaves is fine) - check for grit
about 40g butter
a good half tsp ground coriander
1 good tsp cumin
1 large can butterbeans, drained
2.5 tbsp marigold low sodium vegetable bouillon powder
Place the onion, carrot, celery, butter, coriander and cumin in the bowl and chop at speed 5-6 for a short time.
Cook at 90, 10 mins, speed 2
Add the remaining ingredients with water to reach to about 1.75 litres with the other ingredients
Cook at Varoma heat, speed 2/3 for about 16 minutes.
Allow to cool
Puree at speed 8/9 for a good time - over two minutes - until the soup is velvety smooth. Taste and adjust seasonings (I didn't need to, nor did I add any salt)
When I reheat it tomorrow for Sunday lunch, I will add a dash of cream.
In a large saucepan:
Chop all the veg into dice
Saute in the butter until soft
Add the spices and saute again for a short time.
Add the remaining ingredients (I guess it would be about 1-ish litres of water)
Bring to a boil and simmer for 20 mins until everything is cooked and soft.
Puree using a stick blender or a processor.
Taste and adjust seasonings, if necessary
What will I have with it? Why, these, of course. Five strand plaited loaves. I'm getting the hang of plaiting now! These loaves are made with 150g oats (finely ground) and 350g strong white.