My son Ted who is ten really likes my tomato soup. It makes me happy when Ted enjoys a meal as he can be slightly challenging when it comes to meal times. Occasionally I like to try new recipes. For this one I decided to leave the tomatoes in the cupboard. Instead I focused on the beans and leeks. The soup was so yummy, of course, I had to share it with you.
What is a favourite soup of yours? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Saucepan
- Colander
- Teaspoon
- Blender
Ingredients
- Leek x 1
- Carrot x 1
- Celery x 1 stick
- Cannellini or butter beans x 300g
- Dried mixed herbs x 1
- Chicken stock or vegetable stock x 800mls
- Salt and pepper to taste
Method
- Soak the cannellini beans overnight.
- Drain the beans through a colander and rinse them well.
- Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
- Put baking powder and salt to your tastes into the water and turn the heat onto high.
- Boil the beans for at least 20 mins.
- When they start to soften remove from the heat.
- Pour through the colander and rinse.
- Set aside.
- Peel, slice and dice the carrot.
- Slice the celery.
- Remove the top and the bottom from the leek and slice into half centimetre pieces.
- Put a large pan onto a high heat on the hob and add oil to the base.
- When the pan is hot add in the leek and fry for 3 – 5 minutes or until the leek starts to soften.
- Add in the carrot and celery and fry for a further 5 minutes.
- If the pan is getting to hot turn the heat down and add a little water to the base to unstick the ingredients.
- Once the vegetables are soft add in the chicken stock or vegetable stock and bring these to the boil and leave to simmer for 5 minutes.
- Add in the dried mixed herbs and salt and pepper to taste while it’s simmering on the hob.
- Remove from the heat and leave to cool.
- Pour half the beans into the blender cup and pour half the vegetables and stock in too.
- Blend these ingredients until they are smooth.
- Remove the smooth ingredients from the blender into a small jug and repeat the process.
- Pour the ingredients from the small jug back into the saucepan.
- When the ingredients in the blender are smooth pour these into the saucepan.
- Heat the soup through until warm.
- Serve with cheesy toast or chickpea flour wraps.
- Then enjoy.
Leek and White Bean Soup was a hit with my husband and myself. I’m not sure if Ted enjoyed it or not. All the ingredients in this dinner are freezable so you could make a big batch and freeze it. It also makes lovely leftovers too. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 