Googie's Kitchen presents Leek and White Bean Soup

alexisknibbs

April 4

Leek and White Bean Soup

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. Below is a video and recipe for you.

Leek and White Bean Soup

What is a favourite soup of yours? Let me know in the comments below and please don't forget to like and follow me.

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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

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