Ingredients for - Creamy leek & bean soup
2.
600g leeks , well washed and thinly sliced
3.
1l hot vegetable bouillon
4.
2 x 400g cans cannellini beans , drained
7.
150ml full-fat milk
How to cook deliciously - Creamy leek & bean soup
1 . Stage
Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.
2 . Stage
Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.
3 . Stage
Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.
Recipe information
Cooking:
10 min.
Servings per container:
4
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