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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A complete meal in a bowl - this soup is an ideal dish to keep out the cold on a chilly day. 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:
1. 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.
2. 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.
3. Serve the soup in deep bowls with a pinch of parsley on top.
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