Lunch

Butterbean & Leek Soup

Creamy vegan butterbean and leek soup with garlic and olive oil — a warming low-cost lunch.

StandardVegetarianVeganGluten Free
95
kcal
5g
Protein
10g
Carbs
3g
Fat
£0.23
Per Serving
⏱ Prep: 10 min 🍳 Cook: 20 min 🍽 Serves 3
🛒 Ingredients
IngredientAmountCalories
Butterbeans (tinned) 2 tins (drained) 185.6 kcal
Leek 2 large leeks 22 kcal
Garlic 3 cloves 3.2 kcal
Olive Oil 2 tbsp 73.4 kcal
👨‍🍳 Method
  1. 1Thinly slice leeks. Mince garlic.
  2. 2Heat olive oil in a large pot over medium heat. Fry leeks and garlic 5 minutes until softened.
  3. 3Add butterbeans and 700ml boiling water. Bring to a simmer.
  4. 4Cook 10 minutes. Use a stick blender to roughly blend — leave some texture.
  5. 5Season with salt and pepper.
  6. 6Serve with a drizzle of olive oil.

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