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)
225g Onions
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
Himalayan Salt
Black Pepper
500ml of water
Olive Oil

METHOD

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.