One of my favourite soups is leek and potato but the other day I wanted to try a variation without the potato and came up with this rather tasty alternative. Leek and butter bean go together very well with the butter beans (also known as Lima beans) adding substance to the soup.
Using butter beans instead of potatoes also adds more protein and iron to your soup, which makes it perfect for a quick lunch after a late morning run.
I hope you like it. I’m definitely making more soup now the weather has turned and we’ve had our first sprinkling of snow.
Leek and Butter Bean Soup
Vegan, dairy free, nut free. Serves 2
- 1 medium leek
- 1 400g tin butter beans or 1.5 cups of cooked butter beans
- 2 tsp rapeseed oil
- 2 bayleaves
- 1/2 tsp dried dill
- 1 1/2 pint (800ml) vegetable stock
- 2 tsp Braggs (or other amino acid)
- Place the 2 tsp of oil in a medium saucepan and put on a low heat
- Top and tail the leeks, slice the leek lengthwise to clean (see tip below)
- Chop the cleaned leek into 1″ slices
- Place the leek into the saucepan with the bayleaves and cover. Leave to “sweat” for 5 minutes. This will make the leeks nice and soft
- Add the butter beans, dill and stock to the pan and bring to the boil. Lower the heat and simmer for 15 minutes
- Remove from heat, remove bay leaves and blend until smooth.
- Serve with crusty bread and enjoy.
Due to the way leeks are grown there is often soil or mud in between the layers of the leeks.
To make sure they are clean slice the leek in half lengthwise and then check the layers for soil.
Clean under the tap, ensuring all the soil has been washed away.
I’ve linked this post with Rock My Vegan Socks and the Healthy Vegan Friday link up.