Charred leek, fennel and haricot bean broth recipe
Charred leek, fennel and haricot bean broth with dill and chilli oil The lightly charred fennel and leek gives a deep earthy flavour to a simple veg stock that is unmistakable in this recipe. Leek and fennel are wonderful sources of prebiotic fibres to support your gut and immune health. The fiery chilli oil wakes this dish up with an aromatic hit of spice that pairs beautifully with the haricot beans. Each serving provides 369 kcal, 17.6g protein, 42.3g carbohydrate (of which 9.3g sugars), 10.6g fat (of which 1.6g saturates), 16.5g fibre and 2.85g salt. 200g/7oz leeks, cut into 1cm/½in thick rounds 160g/5¾oz fennel (about half a regular-sized fennel), chopped500ml/18fl oz vegetable stock 1 tbsp soy sauce 25g/1oz dill, stems and leaves chopped separately 100g/3½oz cavolo nero, roughly chopped 400g tin haricot beans 2–3 tsp chilli oil 2 large slices sourdough bread, toasted, to serve 200g/7oz leeks, cut into 1cm/½in thick rounds 160g/5¾oz fennel (about half a regular-sized fennel), chopped 500ml/18fl oz vegetable stock 1 tbsp soy sauce 25g/1oz dill, stems and leaves chopped separately 100g/3½oz cavolo nero, roughly chopped 400g tin haricot beans 2–3 tsp chilli oil 2 large slices sourdough bread, toasted, to serve Method Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Add the leeks and fennel to the simmering stock. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the beans (with their liquid) and simmer until warmed through for another minute. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil. Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put a sauté pan (or frying pan) on a medium-high heat. Add the leeks and fennel to the dry pan and allow to char for about 5 minutes, or until nicely coloured. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Put the vegetable stock in a separate saucepan along with a splash of soy sauce. Bring to a simmer for 5 minutes. Add the leeks and fennel to the simmering stock. Add the leeks and fennel to the simmering stock. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the chopped dill, stems, cavolo nero, and more soy sauce to taste, if needed. Simmer for another 2–3 minutes, or until the greens have lightly wilted. Add the beans (with their liquid) and simmer until warmed through for another minute. Add the beans (with their liquid) and simmer until warmed through for another minute. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil. Serve in big bowls with toasted sourdough on the side. Top with the reserved dill leaves and chilli oil.