Leek and butterbean soup
7 Mar 2016
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 .
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Gluten Free - Healthy - High Fibre - Low Carb - Vegan
- Skill Levels: - Easy
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