Source: Veg Box

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Name: Leek and Butterbean Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: English
Ingredients: 3 medium leek leeks trimmed and sliced; 5 medium potato potatoes cut into 1 cm chunks; 750 ml water boiling; 1/2 cube chicken stock; 250 g butter beans, canned; 1 clove garlic; 2 handfulls watercress, or spinach; 1 tbsp olive oil; 1 knob butter; 1 pinch salt; 1 pinch pepper

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INGREDIENTS

3 medium leek leeks ; trimmed and sliced
5 medium potato potatoes ; cut into 1 cm chunks
750 ml water ; boiling
1/2 cube chicken stock
250 g butter beans, canned
1 clove garlic
2 handfulls watercress, or spinach
1 tbsp olive oil
1 knob butter
1 pinch salt
1 pinch pepper

Servings

INSTRUCTIONS

Warm the olive oil and butter in a large pan. Saute the leeks and potatoes for 5 minutes, stirring often. Then add the garlic and saute for another minute.

Add the butterbeans, stock cube and the boiling water. Stir well. Cover and simmer for 20 minutes, until the potatoes are soft. Stir regularly to prevent burning.

Wash and chop the watercress or spinach and add to the soup for the final 2 minutes.

Season with salt and pepper to taste. Either serve as is, or blend until smooth.

NOTES

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Nutrition

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Serving Size: 1 Serving (187g)
Recipe Makes: 4 Servings

Calories: 213
Calories from Fat: 213 (100%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 1g
Cholesterol 60.8mg		19 %
Sodium 10.9mg		0 %
Potassium 13.7mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 213

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