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