Potato and leek soup with a twist

INGREDIENTS

2 tbsp extra virgin olive oil

1 brown onion, diced

1 garlic clove, crushed

5 medium potatoes (~800g), washed, peeled and cubed

2 leeks, halved, thinly sliced

1L vegetable stock

420g canned cannellini beans, rinsed

Salt and pepper to taste

Roughly chopped parsley to serve

Heat oil in a large soup pot over medium-high heat. Add the onion and garlic and cook and stir for 2 minutes or until the onion softens.
Add the potato and leek and cook, stirring, for 5 minutes.
Add the stock and bring it to a boil. Reduce the heat to a gentle simmer and cover for 15 minutes.
Add cannellini beans to the pot and simmer, uncovered, for 5 minutes.
Remove from heat and allow to cool for 5 minutes.
Blitz using a stick blender until smooth.

Serve with crusty bread and garnish with cream and chopped parsley.

Heat oil in a large soup pot over medium-high heat. Add the onion and garlic and cook and stir for 2 minutes or until the onion softens.
Add the potato and leek and cook, stirring, for 5 minutes.
Add the stock and bring it to a boil. Reduce the heat to a gentle simmer and cover for 15 minutes.
Add cannellini beans to the pot and simmer, uncovered, for 5 minutes.
Remove from heat and allow to cool for 5 minutes.
Blitz using a stick blender until smooth.

Serve with crusty bread and garnish with cream and chopped parsley.

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