Name: Leek and butterbean soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tbsp olive oil; 1 leek; 1 clove of garlic, minced; 1 potato (approx. 150g); 1 can butterbeans (400 ml); 500 ml vegetable stock; 2 Tbsp chopped parsley

Leek and butterbean soup

7 Mar 2016

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1 Tbsp olive oil
1 leek
1 clove of garlic, minced
1 potato (approx. 150g)
1 can butterbeans (400 ml)
500 ml vegetable stock
2 Tbsp chopped parsley

Instructions

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 .