1 1/4 litres (2 1/2 pts) of vegetable stock or water
3 medium sized leeks, well washed and sliced
1 small diced carrot
1 medium sized onion diced
A few celery leaves
1 medium sized tin of cannellini beans
2 tbs oil ( olive, rapeseed corn.)
2 bay leaves
A few tbs vegan cream or milk (optional)
salt, pepper
Heat the oil in a large pot and gently sautee the chopped vegetables. Cover and cook for approx.5 minutes.
Add the stock/water, bay leaves, celery. Season with salt.
Cover and simmer for 10 -15 mins.
Discard the bay leaves.
Add the drained cooked beans and either puree in a FP or use a hand blender.
Season to taste with salt, pepper and add some soya cream or milk. If you like it very creamy, just add extra cream.
Drizzle a little evo onto the soup plus a sprinkle of yeast flakes before serving.
Tip : You can freeze any leftovers. You can also add a chopped courgette/zuchinni if you wish.
Serve with thin slices of hot granary toast.
3 medium sized leeks, well washed and sliced
1 small diced carrot
1 medium sized onion diced
A few celery leaves
1 medium sized tin of cannellini beans
2 tbs oil ( olive, rapeseed corn.)
2 bay leaves
A few tbs vegan cream or milk (optional)
salt, pepper
Heat the oil in a large pot and gently sautee the chopped vegetables. Cover and cook for approx.5 minutes.
Add the stock/water, bay leaves, celery. Season with salt.
Cover and simmer for 10 -15 mins.
Discard the bay leaves.
Add the drained cooked beans and either puree in a FP or use a hand blender.
Season to taste with salt, pepper and add some soya cream or milk. If you like it very creamy, just add extra cream.
Drizzle a little evo onto the soup plus a sprinkle of yeast flakes before serving.
Tip : You can freeze any leftovers. You can also add a chopped courgette/zuchinni if you wish.
Serve with thin slices of hot granary toast.
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