Recipes
Recipes

Creamy leek & butter bean soup

Make a double batch of this soup and freeze for up to one month.

Make a double batch of this soup and freeze for up to one month.

Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £0.61 per serving

Nutritional Information

Each 325 serving contains

Energy
3491kj
257kcal
13%
Fat
7.8g
Low
11%
Saturates
1.3g
Low
7%
Sugars
6.5g
Low
7%
Salt
1.89g
High
32%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
1074kj/257kcal

Ingredients

1½tbsp olive oil

1 onion, finely chopped

175g pack Asda Sliced Leeks

2 cloves garlic, finely chopped

1tsp mixed herbs

2 x 400g tins Asda Butter Beans, drained and rinsed well

1litre vegetable stock

75g leftover bread (we used Asda medium sliced seeded)

½tsp ground cumin

1tbsp chopped flat leaf parsley, to serve

Method

1
Preheat the oven to 200°C/180°C fan/gas 6. Heat 1tbsp of the oil in a large saucepan on a medium heat and cook the onion and leeks for 2 mins until just beginning to colour. Lower the heat, season, add a splash of water and cover, cooking for another 4-5 mins until the leek is soft. Stir in the garlic and herbs and cook for another minute.
2
Add the butter beans and stock, stir, bring to the boil then turn down and simmer, covered, for 15 mins.
3
Slice the leftover bread into cubes and toss in remaining oil and cumin. Bake for 8-10 mins until crunchy.
4
Blitz the soup with a hand blender until creamy and season well. Spoon into bowls, scatter with the croutons and parsley to serve.