This soup has everything you could want for on a cold winter’s night; it’s hearty, colourful, and so full of goodness!
Leeks belong to the same family as garlic, onions and schallots; all of which are known for their incredible immune-supporting properties.
Including these foods in your daily diet will do wonders for your gut health, as they are all great sources of prebiotic fibre which feeds your good gut bugs and keeps them happy!
Zesty Leek & Cannellini Bean Soup
- 2 leeks, sliced (white & pale green parts only)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bunch kale, middle stem removed and leaves sliced
- 2 garlic cloves, sliced
- 1 tsp Italian dried herbs
- 1 tin cannellini beans
- Zest and juice of 1 lemon
- ½ tsp dried chilli (optional)
- Parmesan cheese
- Olive oil
- Salt & pepper to taste
1.5L vegetable stock or broth
Heat a little olive oil in a large pot over medium heat before adding leeks, carrot and celery
Sautee for around 5min until the leeks are softened. Add garlic, herbs and chilli flakes and cook for another minute
Add stock, beans, kale and cook until kale has softened, around 5min
Add lemon zest and juice and season with salt and pepper
Divide into bowls and top with a little parmesan and serve with crusty bread
You can freeze portion sizes of this soup for up to 3 months.