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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the leeks.
  2. Peel and dice the potatoes. Rinse and drain the beans.
  3. 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.
  4. Bring to the boil, turn down the heat and, under a lid, gently simmer for 20 minutes .
  5. 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).
  6. Before serving, sprinkle with some spicy or herby olive oil if you like .