Bean and Leek Soup Recipe

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Ingredients:

Serving

2 large leeks
1 tbsp unsalted butter
1 tbsp oil , shaken with
5 tbsp water
2 large head broccoli, broken into florets
2 3/4 cups gravox real beef stock or 2 3/4 cups chicken stock
white pepper , to taste
1 cup canned borlotti beans or 1 cup romano beans or 1 cup broad bean, rinsed
chopped basil or parsley, to serve

Directions:

Discard roots and most of the green from leeks. Split lengthwise, and then wash, chop and allow to dry.
Heat butter and oil mixture in a large saucepan. Add leeks and saute until softened, but not browned, saving a few spoonfuls of cooked leeks to garnish.
Add broccoli and stir-fry until bright green. Add stock and bring to boil. Reduce heat and season. Simmer for 30 minutes, adding more water as required. Reserve spoonfuls of beans to serve.
Strain vegie and stock mixture into a bowl, reserving liquid. Blend cooked vegies and beans. Add 2 ladles of reserved liquid and puree until smooth. Add remaining liquid and blend, adding a little extra stock if soup is too thick. Reheat soup and serve topped with reserved leeks and beans, and chopped herbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.41 Kcal (655 kJ)
Calories from fat	60.81 Kcal
		% Daily Value*
Total Fat	6.76g	10%
Cholesterol	7.63mg	3%
Sodium	34.58mg	1%
Potassium	319.53mg	7%
Total Carbs	18.73g	6%
Sugars	3.77g	15%
Dietary Fiber	7g	28%
Protein	7.52g	15%
Vitamin C	72.5mg	121%
Iron	1.6mg	9%
Calcium	64.4mg	6%

Amount Per 100 g
Calories	76.45 Kcal (320 kJ)
Calories from fat	29.72 Kcal
		% Daily Value*
Total Fat	3.3g	10%
Cholesterol	3.73mg	3%
Sodium	16.9mg	1%
Potassium	156.17mg	7%
Total Carbs	9.15g	6%
Sugars	1.84g	15%
Dietary Fiber	3.42g	28%
Protein	3.67g	15%
Vitamin C	35.5mg	121%
Iron	0.8mg	9%
Calcium	31.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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