Sunday 24 October 2010

Leek and Butterbean Soup


Sainsbury's had 2 for one on leeks this week, so it would have been rude not to get the second bag and this soup is the result. This light soup has the lovely sweet flavour of the leeks and butterbeans and is super healthy. The nutmeg adds a subtle earthy hint - you can add more nutmeg if you wish, but add a little at a time because it is a very strong flavour.

Ingredients:
non stick cooking spray
3 celery sticks, chopped
500g trimmed leeks, chopped
2 large garlic cloves, peeled and roughly crushed with the back of a knife
salt
pepper
1/4 tsp nutmeg
1 bay leaf
1 veggie stock cube
800ml boiling water
1 400g tin butterbeans

To make:
1) Spray cooking spray into a pot over a medium heat. Add celery, leeks and cook for 2 minutes, then add garlic, salt, pepper, nutmeg and bayleaf. Cook covered for about 7 minutes, stirring occasionally until the leeks and celery are soft.

2) Crumble a stock cube over the veggies, and stir to mix together. Then pour water over the top, stir, cover and cook for about 15 minutes, stirring occasionally.

3) Add the tin of beans and cook a further 5 mins.

4) Put the soup in a blender or use a hand held blender, and blend until smooth.

5) Taste and adjust the seasoning if desired, then pour into bowls.

6) Swirl a little soy milk or yoghurt through each bowl, and add a sprig of parsley and freshly ground pepper.

7) Serve with fresh crusty bread rolls (I had a very domestic moment and made poppyseed rolls to accompany).

Leeks have the same health benefits of onions, just in slightly smaller quantities. They are great for winter as they have antibacterial properties and help to fight colds. They also contain vitamins C and E. (Nutritional reference from Complete Vegetarian; Nicola Graimes (ed); 2009).