Creamy leek & bean soup
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Creamy leek & bean soup

By Sara Buenfeld

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

Nutrition per serving

  • kcal 218
  • fat 6g
  • saturates 1g
  • carbs 26g
  • sugars 7g
  • fibre 6g
  • protein 12g
  • salt 0.9g

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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