Leek & butter bean soup with crispy kale & bacon

Leek & butter bean soup with crispy kale & bacon

  • Rating: 5 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper

  • Dairy-free
  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal274
low infat12g
saturates2g
carbs21g
sugars4g
fibre12g
protein14g
salt0.8g
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Ingredients

Method

  • STEP 1

    Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.

  • STEP 2

    Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.

  • STEP 3

    Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

Goes well with

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    Rating: 5 out of 5.28 ratings
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