Creamy leek & bean soup
Serves 4
Easy
Prep:
Cook:
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
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- 1 tbsp rapeseed oil
- 600g leekswell washed and thinly sliced
- 1l hot vegetable bouillon
- 2 x 400g cans cannellini beansdrained
- 2 large garlic clovesfinely grated
- 100g baby spinach
- 150ml full-fat milk
Nutrition: per serving
- kcal218low
- fat6glow
- saturates1g
- carbs26g
- sugars7g
- fibre6g
- protein12g
- salt0.9g
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.
