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Vegan Leek & Cannellini Bean Soup

Discussion in 'Soups' started by shyvas, Nov 2, 2012.

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  1. shyvas

    shyvas Deity Forum Moderator

    1 1/4 litres (2 1/2 pts) of vegetable stock or water
    3 medium sized leeks, well washed and sliced
    1 or 2 diced carrot
    1 medium sized onion diced
    A few celery leaves
    1 medium sized tin of cannellini beans
    2 tbs oil ( olive,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 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.

    [​IMG]
     
    Last edited: Jan 18, 2015
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