Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper.
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Leek & Butter Bean Soup
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soups
- Method: Easy
- Diet: Gluten Free
Scale
Ingredients
- 4 tsp olive oil
- 500g leeks , sliced
- 4 thyme sprigs , leaves picked
- 2 x 400g cans butter beans
- 500ml vegetable bouillon stock
- 2 tsp wholegrain mustard
- ½ small pack flat-leaf parsley
- 3 rashers streaky bacon
- 40g chopped kale , any tough stems removed
- 25g hazelnuts , roughly chopped
Instructions
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Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
- Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
- Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.
