British · Lunch
Leek and potato soup
A creamy-textured vegan soup of leeks, potatoes and white beans.
- Calories
- 446 kcal
- Protein
- 16 g
- Carbs
- 78 g
- Fat
- 8 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 150 g Leeks
- 180 g Potatoes
- 130 g Cannellini beans (tinned, drained)
- 300 ml Vegetable stock
- ½ tbsp Olive oil
Method
- Heat the oil and cook the leek for 8 minutes until soft.
- Add the potato, cannellini beans and stock, and bring to a simmer.
- Cover and cook for 18-20 minutes until the potato is tender.
- Blend until smooth, adding a splash more stock if too thick, and season to taste.
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