- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 600g leeks, well washed and thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1l hot vegetable bouillon
- 2 x 400g cans cannellini beans, drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 2 large garlic cloves, finely grated
- 100g baby spinach
- 150ml full-fat milk
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.