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Creamy leek & bean soup

Creamy leek & bean soup

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A star rating of 3.8 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal218
low infat6g
saturates1g
carbs26g
sugars7g
fibre6g
protein12g
salt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, January 2017

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A star rating of 3.8 out of 5.16 ratings
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