Leek and white bean soup with herbs


Adapted from Sainsbury’s magazine oct 2010.  I have lowered the fat and veganised this recipe and used one my friend’s favourite bean- the butter bean. I would add a clove of garlic but I use garlic in everything so that is up to you. You can omit the milk and add more water if avoiding soya products

Serves 4

Low fat cooking spray

2 medium leeks chopped

1 stick celery chopped

1 bay leaf

1 teaspoon dried sage

1 teaspoon lemon juice

2 x tins butter beans

900ml vegetable stock

300ml soya milk

In a large pan heat the low fat cooking spray and fry the leeks bay leaf and celery very gently for about 10 minutes.  (if using garlic add at this stage and cook for 1 minute).

Add the butter beans, sage and stock bring to a simmer and cook for 15 minutes. Add the milk salt and pepper and switch off the heat.  Fish out the bay leaf and allow soup to cool for 10 minutes before blending. To make the soup silky pass through a sieve into a saucepan.

Stir in lemon juice, reheat gently on hob for 10 minutes and serve.

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