Leek and white bean soup

Grab a leek, then whip this soup up with a few basics from your pantry. Creamy and delicious, it is perfect to warm you through on chilly winter days. Don’t forget to pack a container full for a work lunch, accompanied by a fresh crusty roll.

Ingredients

25 g	Butter
1 Tbsp	Olive oil
1	Leek, sliced thinly (Main)
2 cloves	Garlic, crrushed
2 medium	Potatoes, peeled and cubed
600 ml	Chicken stock
1 tin	White beans, (420g), drained (Main)
1 Tbsp	Fresh thyme
1 serving	Salt and freshly ground black pepper

Directions

1. In a large pot heat the butter and oil. Add the leek and garlic, cover and cook for 5-8 minutes until soft. Add potatoes, chicken stock, beans and thyme. Bring to a simmer for 20 minutes until the potatoes are soft. Set aside a few cooked beans for garnish.

2. Remove from the heat, cool for 10 minutes before blending until smooth. Season with salt and freshly ground pepper.

3. Serve hot, garnished with extra thyme leaves, beans and hot crusty bread.

See more of Angela's high fibre recipes

• Silverbeet and chilli beans
• Chickpea and pumpkin satay