If you’re a fan of traditional leek and potato soup you’ll love this more sustaining combination. Butterbeans make a creamy soup, but give you extra fibre and nutrients to keep you full for longer. This is lovely with a big hunk of Redbournbury Mill or Simmons seeded sourdough bread.
Leek, onion and garlic all come from the allium family. They are prized for their strong punchy flavours, heart protective properties and ability to ease the symptoms of cold and flu.
Rosemary is so easy to grow, surviving lack of watering, so it is well worth growing a pot on your window sill. Rosemary has many medicinal properties and research is underway on its potential for prevention and treatment of Alzheimers.
Makes 4 bowlfuls
1 tbsp Chiltern rapeseed oil
1 onion, chopped
pinch of sea salt
2 tsp rosemary, finely chopped
5 leeks, trimmed and sliced
3 garlic cloves, crushed
400g/14oz can of butterbeans, drained and rinsed
1 litre/34fl oz Kents Kitchen vegetable stock
freshly ground black pepper
sourdough bread, to serve
sunflower or pumpkin seeds to serve (optional)
- Heat the oil in a large saucepan over a medium heat, and add the onion and salt. Cook for 5 minutes until the onion is softened.
- Add the rosemary, leek and garlic and cook for 2 minutes, then add the butterbeans and stock. Bring to the boil, turn down the heat, then simmer 5 minutes.
- Place all the ingredients in a blender and whizz until smooth. Add plenty of black pepper.
- Serve immediately, with some crusty bread and a sprinkle of sunflower or pumpkin seeds for extra crunch and nutrients.
- For packed lunches divide the soup into 4 containers and freeze the spare. Defrost overnight in the fridge. Reheat a portion before you go to work and store in a food flask, or reheat at work. If you can, take a small pot of seeds with you, and add just before eating.