Creamy leek & bean soup

Creamy Leek & Bean Soup

Heat the oil in a large pan, add the leeks and cook on a low-medium heat for 5 mins. Pour in the bouillon, tip in the beans, cover and simmer for 10 mins.

Stir in the garlic and spinach, cover the pan and cook for 5 mins more until the spinach has wilted but still retains its fresh green colour.

Add the milk and plenty of pepper, and blitz with a stick blender until smooth. Ladle into bowls and chill the remainder.

Ingredients

• 1 tbsp rapeseed oil
• 600g leeks, well washed and thinly sliced
• 1l hot vegetable bouillon
• 2 x 400g cans cannellini beans, drained
• 2 large garlic cloves, finely grated
• 100g baby spinach
• 150ml full-fat milk

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