Creamy leek & bean soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
- 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.
