white bean soup with leek and potato

Ingredients

  

1 15oz Can Cannellini Beans - drained

2 tbsp Olive Oil

5 Leeks - medium size, well washed and thinly sliced

5 sprigs Thyme

2 Potatoes - medium size, peeled cut into half inch pieces

6 cloves Garlic - peeled and minced

4 cups Vegetable Stock - gluten free if required

¾ cup Almond Milk

8 tbsp nutritional yeast

Sea Salt and Black Pepper

Instructions

 

Preheat oven to 400°F/200°C

Spread half the cannellini beans out on a parchment lined baking tray.

Toss with a quarter of the leek slices, 1 tbsp olive oil, 2 thyme sprigs and salt and pepper.

Roast for 20-25 minutes until leeks and beans are golden. Take the tray out of the oven and set aside.

Meanwhile heat the other 1 tbsp oil in a large pan and cook the remaining leaks on a low-medium heat until soft (around 8 minutes).

Add the potatoes, garlic, thyme, remaining cannellini beans and stir.

Add the vegetable stock and bring to the boil.

Simmer for 10 minutes or until the potato is tender.

Stir in the milk.

Use either a hand held stick blender or a stand blender to carefully puree the soup until smooth.

Taste and season again.

Reheat the soup in a clean pan if necessary, on a medium heat, stirring until piping hot.

Divide the soup between bowls and top with the remaining roast leek and cannellini beans.