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Creamy leek & bean soup

This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes – as they contribute to your 5-a-day

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 218
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 7
  • Protein 12
  • Fat 6
  • Fibre 6
  • Salt 0.9

Nutrition per serving

  • Calories 218
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 7
  • Protein 12
  • Fat 6
  • Fibre 6
  • Salt 0.9

Ingredients

  • 1 tbsp rapeseed oil
  • 600g leeks, well washed and thinly sliced
  • 1l hot vegetable bouillon
  • 2 x 400g cans cannellini beans, drained
  • 2 large garlic cloves, finely grated
  • 100g baby spinach
  • 150ml full-fat milk

Method

  1. Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.

  2. Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.

  3. Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

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