This healthy, low-fat soup is based on the classic leek and potato, but cannellini beans replace the potatoes – as they contribute to your 5-a-day
Prep:10 mins
Serves 4
1 tbsp rapeseed oil600g leeks, well washed and thinly sliced1l hot vegetable bouillon2 x 400g cans cannellini beans, drained2 large garlic cloves, finely grated100g baby spinach150ml full-fat milk
STEP 1Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.STEP 2Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.STEP 3Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.
