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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Low GL - The Holford Diet Ingredients:
1 teaspoon coconut oil or 1 teaspoon mild olive oil |
2 garlic cloves, crushed |
2 large leeks, trimmed and well rinsed, then sliced or 11 ounces trimmed leeks |
3 small baby new potatoes, unpeeled and cubed or 3 ounces cubed baby new potatoes |
600 ml boiling water |
3 teaspoons marigold low-sodium vegetable bouillon cubes (to taste) |
1 (410 g) can cannellini beans, rinsed and drained |
fresh ground black pepper |
Directions:
1. Heat the oil in a pan and sauté the garlic for 30 seconds.
2. 2 Add the leeks, cover and sweat for 3 minutes until they start to soften.
3. 3 Tip the potatoes, water and bouillon powder into the pan and stir then cover and simmer for 15 minutes.
4. 4 Add the beans and blend with a handheld blender until fairly smooth. Season with black pepper.
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