Creamy leek & bean soup
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
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Method
01
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.
02
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.
03
Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.
Nutrition
Nutrition
kcal218 kcal
Protein12 g
Fat6 g
Carbs26 g
Micronutrients
Fiber6 g
Sugars7 g
Saturates1 g
Salt0.9 g
Categories
freezable mealshealthy freezable mealsbudget