Creamy leek & bean soup

2 of 5-a-day easy fibre folate freezable healthy leek low calorie low fat soup vegetarian

N/A

Source

Ingredients

1 tbsp rapeseed oil

600g leeks , well washed and thinly sliced

1l hot vegetable bouillon

2 x 400g cans cannellini beans , drained

2 large garlic cloves , finely grated

100g baby spinach

150ml full-fat milk

Method

Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.

Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.

Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.