POTATO, LEEK & CANNELLINI BEAN SOUP

This recipe was inspired from a Coles Winter Magazine that I picked up the other day during my grocery ventures. Whilst the temperature at night has dropped substantially in Brisbane, there is only a small window for soups before spring arrives. Now is the time to make soup, the true winter comfort food. I somehow manage to accumulate ample amounts of potato, sweet & regular, every week, hence they were thrown into the soup, along with some fresh garlic, market leeks and a can of cannellini beans that had been in my pantry for the better part of 2012. It made a delicious soup that really should feed 6 instead of 4! As far as soups go, this one is quite easy to make. Enjoy. 

INGREDIENTS

• 2 large leeks, washed & finely chopped
• 1 medium leek, washed & finely chopped
• 1/2 a large garlic bulb, cloves finely chopped
• 2 medium regular potatoes, peeled & roughly chopped
• 1 large sweet potato, peeled & roughly chopped
• 4 cups vegetable stock
• 2 cups water 
• 400g cannellini beans, drained & rinsed
• 1 teaspoon dried thyme
• coconut oil 

COOKING 

1. In a large saucepan over medium heat, heat 1 tablespoon coconut oil. Add 2 of the chopped large leeks and the garlic, stirring for 2 minutes or until fragrant. Add chopped potato, sweet potato and dried thyme and stir to coat. Pour in stock and water, bringing to the boil. When boiled, reduce to a simmer and add the beans. Simmer for 15-20 minutes or until potato is tender. 

2. Remove soup from heat. Using a blender or food processor, blend/ process soup until smooth (this should only take a few seconds). 

3. To make fried leek, heat 1 tablespoon coconut oil in a small frying pan over medium heat. Add the medium leek pieces and cook for 2 minutes, or until crisp. 

4. Pour soup into bowls and add fried leek on top if you desire. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 35 minutes 

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