Leek Soup
“This creamy, tasty leek soup is quick and easy to make. The recipe uses beans to make the soup creamy and also to make it a dish that will keep you fuller for longer.”
Prep time - 10 minutes
Cook time - 40 minutes
Difficulty - Easy
Serves / makes - 2 large portions or 4 large portions
Ingredients
2t rapeseed or sunflower oil
1 large onion, finely chopped
4 sticks of celery, finely chopped
5 leeks, finely sliced up to the part where the leaves split, if there is any grit or soil wash well
3 garlic cloves, finely chopped
2t stock powder
1/2t sea or Himalayan salt
1 litre of water
5 large sage leaves, finely sliced, plus a few leaves for decoration
2 tins or jars of cannellini or butter beans
Equipment
Saucepan
Hand blender
Method
Heat the oil in a medium sized saucepan, add the onion, celery and leek, lower the heat and put a lid or plate on top. This will help to sweat the vegetables making them cook well without too much oil. You will need to cook this on a low heat as leeks tend to catch (burn) very easily.
Once the onions are translucent and the leek is soft, around 20 minutes, add the garlic and cook for a further 5 minutes.
Add the stock, salt, water, sage and beans. Turn the heat up, once it is boiling reduce to a simmer. Cook for 15 minutes to let the flavours merge.
Remove from the heat, blend with a hand / immersion blender or in a jug blender that is suitable for hot liquids. Blend the soup until it is completely smooth. The smooth texture will really make quite a difference.
