Roasted Onion and Butter Bean Soup with Fried Sage and Hazelnuts
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 10mins
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- Serves
- 4
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- Calories
- 428
Roasted onion and creamy butter beans create a rich base for this soup, which is flavoured with garlic, mustard and thyme, then topped with crisp sage leaves and hazelnuts. Once cooled, store the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
recipe updated Jan 8, 2026
Ingredients
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- Onion
- 800 g
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- Garlic clove
- 5
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- Vegetable stock
- 400 g
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- Fresh thyme
- 2 teaspoons
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- Fresh sage
- 20
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- Olive oil
- 4 tablespoons
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- Fine sea salt
- 1 ½ teaspoons
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- Black pepper
- ¼ teaspoon
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- Canned butter beans
- 400 g
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- Dijon mustard
- 1 teaspoon
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- Sherry vinegar
- 2 tablespoons
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- Hazelnuts
- 80 g
Tools
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Oven
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Stove
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kCook Multi
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Frying pan
Step preview
- Preheat the oven - 180ºC
- Add the ingredients onto a rimmed baking tray and mix until well coated
- Roast until the onions have softened - 30 minutes, 180ºC
- Remove the tray from the oven and turn the onions and garlic for even roasting
- Roast until the onions are charred - 20 minutes, 180ºC
- Remove the tray from the oven, peel garlic cloves and discard the skins
- Fit the Knife Blade (or Max Blade for kCook Multi)
- Transfer the roasted ingredients into the appliance bowl
- Then add the next ingredients, attach the lid with the filler cap
- Blend until smooth - about 1 minute, speed 10
- Heat until warm - 10 minutes, 85ºC, speed 4
- Add hazelnuts into a frying pan
- Toast, stirring constantly, until lightly golden - about 3 minutes, medium heat
- Transfer the nuts onto a chopping board and coarsely chop
- Add olive oil to the same frying pan
- Heat until hot - medium heat
- Then add sage leaves
- Cook until crisp - 2 minutes
- Divide the soup between serving bowls
- Top with the toasted hazelnuts and fried sage
- Serve