Growing up leek and potato was my favourite type of soup! I added beans to this version for some protein, which will help to make this more filling. Leeks are a source of prebiotics, which are plant fibres that feed our beneficial gut bacteria.

This soup is packed with flavour and has a deliciously silky consistency without the need to add any cream or milk!

Ingredients  

• 2 leeks, roughly chopped
• 4 cloves of garlic, minced
• 1 tsp thyme leaves
• 2 medium potatoes, peeled and diced
• 540ml can of white kidney (cannellini) beans, drained and rinsed
• 3 cups vegetable broth
• Salt and pepper
• Extra virgin olive oil

Instructions 

1. Add the leeks to a pot with 1 tbsp olive oil and a pinch of salt and pepper. Cook over a low heat for 15 minutes or until they have softened and started to brown.
2. Add the garlic and thyme and cook for 1 minute.
3. Add the remaining ingredients along with a pinch of salt and pepper and simmer for 30 minutes.
4. Blend the soup until smooth. Adjust the seasoning if needed. Enjoy!