Name: Potato and leek soup with butter beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 750g potatoes; 2 leeks; 1 Tbsp olive oil; 2 cloves of garlic; 1 carrot; 1 bay leaf; 750 ml vegetable stock; 1 handful dill; 1 tin butterbeans, drained; 1 Tbsp apple cider vinegar; To serve: chopped dill and sour cream/crème fraîche ( optional)

Potato and leek soup with butter beans

1 Aug 2022

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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 or crème fraîche.

Ingredients

750g potatoes
2 leeks
1 Tbsp olive oil
2 cloves of garlic
1 carrot
1 bay leaf
750 ml vegetable stock
1 handful dill
1 tin butterbeans, drained
1 Tbsp apple cider vinegar
To serve: chopped dill and sour cream/crème fraîche ( optional)

Instructions

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.

https://cooktogether.com/recipe-items/potato-and-leek-soup-with-butter-beans/

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