Bean and Leek Soup

1. 1

   Discard roots and most of the green from leeks.

2. 2

   Split lengthwise, and then wash, chop and allow to dry.

3. 3

   Heat butter and oil mixture in a large saucepan.

4. 4

   Add leeks and saute until softened, but not browned, saving a few spoonfuls of cooked leeks to garnish.

5. 5

   Add broccoli and stir-fry until bright green.

6. 6

   Add stock and bring to boil.

7. 7

   Reduce heat and season.

8. 8

   Simmer for 30 minutes, adding more water as required.

9. 9

   Reserve spoonfuls of beans to serve.

10. 10

    Strain vegie and stock mixture into a bowl, reserving liquid.

11. 11

    Blend cooked vegies and beans.

12. 12

    Add 2 ladles of reserved liquid and puree until smooth.

13. 13

    Add remaining liquid and blend, adding a little extra stock if soup is too thick.

14. 14

    Reheat soup and serve topped with reserved leeks and beans, and chopped herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.