Leek and fennel soup
This leek, fennel and white bean soup is packed full of flavour and texture. It freezes well and is suitable for vegetarians and vegans.
Servings 4
Calories 203kcal
Ingredients
- 1 tablespoon olive oil
- 2 leeks chopped
- 2 fennel chopped
- 2 cloves garlic finely chopped
- 480 g cannellini beans (two standard tins) drained and rinsed.
- 1 litre h hot vegetable stock
- handful flat leaf parsley finely chopped
- 1 lemon juiced
- salt and pepper to taste
Instructions
- Heat a tablespoon of olive oil in a large saucepan.
- Add the chopped leeks and fennel and stir well. Reduce the heat to low and cover the pan with a lid.
- Cook for 10-15 minutes, stirring occasionally, until the vegetables are soft.
- Remove the lid and add the chopped garlic. Stir well and cook for a few more minutes.
- Once the garlic has softened slightly add the drained beans, and the hot vegetable stock. Bring to the boil then reduce the heat and allow to simmer for 10 minutes.
- Stir through the chopped parsley and lemon juice and season to taste with salt and pepper.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Can be frozen for up to three months.
- This soup can be blended if preferred.
Nutrition
Calories: 203kcal | Carbohydrates: 39g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1322mg | Potassium: 608mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1434IU | Vitamin C: 34mg | Calcium: 165mg | Iron: 5mg