Leek and potato soup with white beans
Thick soup with thyme and a splash of cooking cream, with wholemeal bread alongside
Protein source: white beans · Carb source: wholemeal bread
freezer one-pot meal prep season: winter nut-free
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Ingredients for 4 people
- 3 leek, in rings, the light green part too
- 400 g potatoes, peeled, diced
- 400 g white beans, canned, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1.000 ml vegetable stock
- 150 ml plant-based cooking cream
- 1 tsp dried thyme
- 1 tbsp olive oil
- 8 slices wholemeal bread, to eat alongside
- to taste salt and pepper
Method
- Sauté the onion and garlic for 3 min in the olive oil in a soup pot.
- Add the leek, potatoes and thyme and fry for 3 min.
- Pour in the stock and simmer for 20 min until the potatoes are cooked.
- Add the beans and the cooking cream. Blend half the soup smooth with a stick blender, so some bite remains.
- Season with salt and pepper and eat with the bread.
Tip
Without the cooking cream the soup is lighter and still creamy thanks to the potato. Freeze in portions, without bread.
Keeps for 3 days in the fridge
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