When it’s raining I love nothing more than a nourishing Leek and Potato Soup. But with the absence of protein, we can find ourselves feeling hungry after a short time. This butter bean variation with additional fibre is the solution.
INGREDIENTS – Serves 4
1 Large Onion (red or white)
2-3 Medium Leeks
2 cups of Bone Broth/Vegetable Stock
1 tin of Butter Beans (drain and rinse)
100ml cream or Nush Cream Cheese
500ml of water
Chop your potatoes (no need to peel, just wash) and leeks.
In a large pan, heat your oil. Once heated, add the onions, potatoes, leeks to soften.
Once soft, add your broth, butter beans and water and bring to a boil. Leave to simmer for 10 minutes.
Once cooked blitz with a hand blender, or – leave to cool and blend in your smoothie blender until smooth.
Serve by stirring through your cream or nush cream cheese and a sprinkle of Pumpkin Seeds.
Recipe created by Nutritional Therapist, Eleanor Hoath for Hip & Healthy’s “Back To Wellness” campaign.