This easy Leek and Butterbean Soup is a deliciously creamy and nutritious meal perfect for any time of year. With its quick preparation, you can whip it up using common ingredients like kale and hazelnuts, and the crispy bacon topping adds a wonderful texture that elevates the dish. Enjoy a comforting bowl today!
Ingredients Needed
- 4 tsp (20ml) olive oil
- 500g (1 lb 2 oz) leeks, sliced
- 4 thyme sprigs, leaves picked
- 2 x 400g (14 oz) cans butter beans
- 500ml (2 cups) vegetable bouillon stock
- 2 tsp wholegrain mustard
- ½ small pack (15g) flat-leaf parsley, chopped
- 3 rashers (3 slices) streaky bacon
- 40g (1.4 oz) chopped kale, tough stems removed
- 25g (0.9 oz) hazelnuts, roughly chopped
How To Make Leek And Butterbean Soup
- Cook Leeks: Heat 1 tbsp (15ml) oil in a large saucepan over a low heat. Add the leeks, thyme, and seasoning. Cover and cook for 15 minutes until softened, adding a splash of water if needed.
- Add Beans & Stock: Stir in the butter beans (with water from the cans), vegetable stock, and mustard. Bring to a boil, then simmer for 3-4 minutes until hot.
- Blend Soup: Blend the soup using a food processor or stick blender. Stir in the chopped parsley and check the seasoning.
- Cook Bacon: In a large non-stick frying pan, cook the bacon over medium heat for 3-4 minutes until crispy. Set aside to cool.
- Cook Kale & Hazelnuts: Add the remaining 1 tsp (5ml) oil to the pan. Add the kale and hazelnuts, and cook for 2 minutes until the kale wilts and hazelnuts toast. Cut the bacon into small pieces and stir into the kale mixture.
- Serve: Reheat the soup if necessary, adding a splash of water if it’s too thick. Serve in bowls, topped with the bacon and kale mixture.
Recipe Tips
- Soak the Butter Beans: If using dried butter beans, soak them overnight for a creamier texture in the soup.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. A little extra salt or pepper can enhance the flavors.
- Don’t Rush the Cooking: Allow the leeks to soften slowly over low heat. This brings out their natural sweetness and depth of flavor.
- Serve Hot: For the best experience, serve the soup hot, and add the bacon and kale mixture just before eating for added crunch.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Leek and Butterbean Soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely, then store it in a freezer-safe container. Freeze for up to 3 months. To thaw, place the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally and heat for about 5-7 minutes, or until it is hot.
Nutrition Facts
Serving Size: 1 serving (approximately 473g)
- Calories: 388
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 98mg
- Sodium: 1180mg
- Potassium: 881mg
- Total Carbohydrate: 36g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 33g
Try More Easy Soups:
- Mulligatawny Soup Recipe UK
- Split Pea Soup Recipe UK
- Red Lentil Soup Recipe UK
- Green Soup Recipe UK
Leek And Butterbean Soup
Description
This easy Leek and Butterbean Soup is a deliciously creamy and nutritious meal perfect for any time of year. With its quick preparation, you can whip it up using common ingredients like kale and hazelnuts, and the crispy bacon topping adds a wonderful texture that elevates the dish. Enjoy a comforting bowl today!
Ingredients
Instructions
- Cook Leeks: Heat 1 tbsp (15ml) oil in a large saucepan over a low heat. Add the leeks, thyme, and seasoning. Cover and cook for 15 minutes until softened, adding a splash of water if needed.
- Add Beans & Stock: Stir in the butter beans (with water from the cans), vegetable stock, and mustard. Bring to a boil, then simmer for 3-4 minutes until hot.
- Blend Soup: Blend the soup using a food processor or stick blender. Stir in the chopped parsley and check the seasoning.
- Cook Bacon: In a large non-stick frying pan, cook the bacon over medium heat for 3-4 minutes until crispy. Set aside to cool.
- Cook Kale & Hazelnuts: Add the remaining 1 tsp (5ml) oil to the pan. Add the kale and hazelnuts, and cook for 2 minutes until the kale wilts and hazelnuts toast. Cut the bacon into small pieces and stir into the kale mixture.
- Serve: Reheat the soup if necessary, adding a splash of water if it’s too thick. Serve in bowls, topped with the bacon and kale mixture.
Notes
- Soak the Butter Beans: If using dried butter beans, soak them overnight for a creamier texture in the soup.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. A little extra salt or pepper can enhance the flavors.
- Don’t Rush the Cooking: Allow the leeks to soften slowly over low heat. This brings out their natural sweetness and depth of flavor.
- Serve Hot: For the best experience, serve the soup hot, and add the bacon and kale mixture just before eating for added crunch.
Leek And Butterbean Soup