Potato and leek soup with butter beans
This vegan potato and leek soup with butter beans is a filling, warming soup – yet the dill adds a touch of freshness to it. Serve it with crusty bread. For a vegetarian version, you can serve it with sour cream orcrème fraîche.
Ingredients
Method
- Peel and dice the potatoes.
- Thinly slice the leek and chop the carrot and garlic.
- Heat the oil in a large pot, sauté the leek and garlic for 5 minutes, then add the potatoes and carrot.
- Add the stock and bay leaf and bring to the boil. Gently simmer for 15 minutes or so until the potatoes have softened. Add most of the dill. Using a stick blender, process the soup until you get a smooth, silky soup.
- Add the drained beans and bring back to the boil.
- When warmed through, add the cider vinegar and serve with chopped dill and crème fraîche, if liked.