Grab a leek, then whip this soup up with a few basics from your pantry. Creamy and delicious, it is perfect to warm you through on chilly winter days. Don’t forget to pack a container full for a work lunch, accompanied by a fresh crusty roll.
Ingredients
| 25 g | Butter |
| 1 Tbsp | Olive oil |
| 1 | Leek, sliced thinly (Main) |
| 2 cloves | Garlic, crrushed |
| 2 medium | Potatoes, peeled and cubed |
| 600 ml | Chicken stock |
| 1 tin | White beans, (420g), drained (Main) |
| 1 Tbsp | Fresh thyme |
| 1 serving | Salt and freshly ground black pepper |
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Directions
1. In a large pot heat the butter and oil. Add the leek and garlic, cover and cook for 5-8 minutes until soft. Add potatoes, chicken stock, beans and thyme. Bring to a simmer for 20 minutes until the potatoes are soft. Set aside a few cooked beans for garnish.
2. Remove from the heat, cool for 10 minutes before blending until smooth. Season with salt and freshly ground pepper.
3. Serve hot, garnished with extra thyme leaves, beans and hot crusty bread.
See more of Angela's high fibre recipes
