Cheap and easy to make.
1 large or 2 smaller leeks, thinly sliced
1 clove garlic, crushed
1 floury potato (about 175g) diced
410g can Cannellini Beans, drained and rinsed
600ml hot stock (I made mine with a Stock Pot tub)
Frylight
salt and pepper
chopped parsley
Cook the leeks and garlic in Frylight for 5 minutes. Add the potato, beans, hot stock, and seasoning. Simmer for 20 minutes or until the potatoes are cooked.
Using a slotted spoon, scoop out about a quarter of the vegetables. Puree the rest of the soup with a hand blender and then return the reserved vegetables to the pan. Heat through, check seasoning, sprinkle with chopped parsley.
I have adapted this from a recipe in the Waitrose Christmas Cookbook. It says that it serves two people - I had one and a half bowls at lunchtime today and there is enough for another portion for tomorrow. Really thick and warming and very tasty.
1 large or 2 smaller leeks, thinly sliced
1 clove garlic, crushed
1 floury potato (about 175g) diced
410g can Cannellini Beans, drained and rinsed
600ml hot stock (I made mine with a Stock Pot tub)
Frylight
salt and pepper
chopped parsley
Cook the leeks and garlic in Frylight for 5 minutes. Add the potato, beans, hot stock, and seasoning. Simmer for 20 minutes or until the potatoes are cooked.
Using a slotted spoon, scoop out about a quarter of the vegetables. Puree the rest of the soup with a hand blender and then return the reserved vegetables to the pan. Heat through, check seasoning, sprinkle with chopped parsley.
I have adapted this from a recipe in the Waitrose Christmas Cookbook. It says that it serves two people - I had one and a half bowls at lunchtime today and there is enough for another portion for tomorrow. Really thick and warming and very tasty.