Leek And Bean Soup

1. 1

   Heat the oil in a large, heavy-based saucepan. Saute the garlic and leeks for 4-5 minutes until starting to soften but not colour.

2. 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. Puree 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. 3

   Serve the soup in deep bowls with a pinch of parsley on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.