| Serves: 4 |
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| Time: 1 hr 20 min |
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This vegetarian filler is ideal for any meal time and perfect for keeping out the cold on a wintry day
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Ingredients
You will need:
- 1 large leek, thinly sliced
- 1 medium onion, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 1 small tin butter beans, drained
- 600ml vegetable or chicken stock cube (choose low-salt)
- 1 cup of milk
- 1 tbsp olive or sunflower oil
- ground black pepper
Method
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Heat the oil in a saucepan and add the vegetables starting with the onions and leeks. Cook for a few minutes until soft. Then add the potatoes and cook for another few minutes.
- Add the stock and pepper to the pan, bring to the boil and simmer for 35-40 minutes. Use a potato masher or hand blender to mash the soup into a smoother consistency.
- Finally, add the tinned beans and milk for a creamier texture. Heat thoroughly until steaming hot and serve.
Nutritional information
| Nutrient |
Per 100g |
Per portion (361g) |
| Energy |
38kcal (160 kJ)
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111kcal (466 kJ)
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| Protein |
1.7g
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5.1g
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| Carbohydrate |
4.8g
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14.2g
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| (of which sugars) |
1.6g
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4.7g
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| Fat |
1.4g
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4.3g
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| (of which saturates) |
0.3g
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1.0g
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| Fibre |
1.0g
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2.8g
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| Sodium |
0.11g
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0.31g
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| Salt |
0.3g
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0.8g
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Allergy advice
Contains:
milk. Some stock cubes contain wheat (gluten).
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start.
