Leek and butterbean soup
This vegan leek and butterbean soup is a healthy and filling soup which is ideal on cold, lazy or busy days. It’s super easy to make and freezes well too! Serve it with wholesome, crusty bread.
Ingredients
Method
- Thinly slice the leeks.
- Peel and dice the potatoes. Rinse and drain the beans.
- Heat the oil in a saucepan, then sauté the leeks and garlic for 5 minutes until softened. Add the potatoes and beans, then pour in the stock.
- Bring to the boil, turn down the heat and, under a lid, gently simmer for 20 minutes .
- Take it off the heat, add the parsley, then process it in a liquidizer or with a hand-held blender until you get your preferred consistency (creamy or lumpy).
- Before serving, sprinkle with some spicy or herby olive oil if you like .