VegBox Recipes

Leek And Butterbean Soup

This is a delicious, filling soup for autumn and winter evenings. It's worth making extra to freeze - or so hungry eaters can come back for more. And there's a secret ingredient, to give it an extra zing!

Ingredients

Serves 4

3 medium leeks
4-6 medium potatoes
1 ½ pints / ¾ litre boiling water
½ stock cube
250g butterbeans, cooked. (Either a drained can or frozen)
1 clove garlic
2 handfuls fresh watercress or spinach
1 tablespoon olive oil and 1 knob of butter (optional) Salt and pepper to taste

Method

Prepare the leeks: trim the roots and any tough upper leaves. Cut in half lengthways. "Fan" under running water to remove any mud or grit. Chop the leeks into slices.

Peel or scrub the potatoes and chop into 1cm (½ inch) chunks.

Warm the olive oil and butter in a large pan. Saute the leeks and potatoes for 5 minutes, stirring often. Then add the garlic and saute for another minute.

Add the butterbeans, stock cube and the boiling water. Stir well. Cover and simmer for 20 minutes, until the potatoes are soft. Stir regularly to prevent burning.

Wash and chop the watercress or spinach and add to the soup for the final 2 minutes.

Season with salt and pepper to taste. Either serve as it is, or liquidise until smooth.

Time From Cupboard-To-Table

30 minutes

Notes & Variations on Leek And Butterbean Soup

Try adding some of your favourite fresh herbs, just before serving. Thyme leaves or fresh sage leaves work well.

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