Leek and Bean Soup
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 large leeks, washed and chopped
- 1 potato, peeled and diced into 1/2in pieces (about 8oz)
- 3 1⁄4 cups vegetable broth
- 4 tablespoons fresh parsley, finely chopped
- 1 (14 ounce) can borlotti beans, drained and rinsed
Directions
- Heat the oil in a large, heavy-based saucepan. Sauté the garlic and leeks for 4-5 minutes until starting to soften but not colour.
- Add the potato and vegetable stock, stir and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes until the vegetables are tender. Purée to a smooth consistency using an electric hand blender or food processor. Stir in the beans and half of the parsley and allow to heat through.
- Serve the soup in deep bowls with a pinch of parsley on top.
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