I can’t think of a more traditional winter soup than leek soup, but this leek soup recipe is a little different. There’s no sign of the potato. I know, criminal. But this leek soup recipe is thickened with cannellini beans instead to add a bit of protein and make the dish slightly more satiating.
The only fresh ingredients required for this recipe are leeks, onions and garlic, so it’s an extremely affordable seasonal dish, and you can easily make a larger batch in bulk and freeze if you want more servings for the end of winter.
Nutritional Information
This soup contains 154 calories, 6.4g of protein and 8g of fibre. One serving also provides 3.4mg of iron, 15% of your daily calcium, half of your daily vitamin K, a third of your daily folate and a quarter of your daily B6.
How to store, reheat and does it keep?
As mentioned above, this dish is freezer friendly. Keep in the fridge for up to four days or freeze for up to four weeks. reheat in a pan over a low heat. If reheating from frozen, thaw the soup prior to heating, ideally overnight in the fridge, then gently reheat in a saucepan over low heat, stirring frequently to ensure nothing sticks or burns.
Ingredient Choices and Substitutions
As you’ll see below, I thickened this dish with rice flour, but you can swap that for any gluten free flour of your choosing/ that you have to hand.
The same goes for the cannellini beans; they can be swapped for butter beans or haricot beans if that’s what you have available to you. I’d recommend sticking with a white bean rather than switching to a kidney or pinto bean though.
Leek Soup Recipe
Seasonal winter leek soup with cannellini beans packed with micronutrients.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Leek Soup Recipe
Ingredients
- 1 brown onion diced
- 2 cloves garlic diced
- 4 leeks sliced
- 4 cups vegetable stock
- 1 can cannellini beans drained and rinsed
- ½ tsp dried rosemary
- ½ tsp dried sage
- 1 tbsp rice flour
Instructions
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Add a tsp of a neutral cooking oil to a large pot/ saucepan and heat on low medium. Add the onion and cook for 3-5 minutes until fragrant. Then add the garlic and leeks and leave to sweat for 10 minutes, stirring occasionally.
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Add the dried herbs and stir to combine. Then add the vegetable stock, bring to a simmer and leave it for roughly 15 minutes. Finally, add the cannellini beans, stir to combine and leave for a further 5 minutes.
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Gently sift in your rice flour, then blend with a hand blender until smooth.
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Once it has reached your desired consistency, return to the heat for a minute or two to warm back through.
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