Go Back
Print

Leek Soup Recipe

Seasonal winter leek soup with cannellini beans packed with micronutrients.
Course Soup
Cuisine British
Keyword Leek Soup Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 156 kcal

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

  1. 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.
  2. 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.
  3. Gently sift in your rice flour, then blend with a hand blender until smooth.
  4. Once it has reached your desired consistency, return to the heat for a minute or two to warm back through.

Serve and enjoy!