Leek & Butter Bean Pesto Soup
Absolutely amazing as a heart-warming lunch or dinner on a cold day. Or any day. Ingredients make enough for 4 portions.
- 2 leeks
- 4 garlic cloves
- 2 tins butter beans, drained
- 30ml apple cider vinegar
- 30g vegetable stock paste
- 300g creme fraiche
- 100g baby spinach
- 80g grated parmesan cheese
- 64g green pesto
- 600ml water
Wash and trim the leeks, then halve them length-ways and thinly slice. Peel and crush the garlic.
Heat a little bit of oil in a large pot then add the leek. Season with a little salt and fry for around 5 minutes.
Add the garlic and the apple cider vinegar to the leek, and stir for a minute. Add the butter beans (drained!) and mash roughly half of them with a potato masher, the back of a fork, anything to get them mashed.
Add the vegetable stock paste and water, and mix well. Bring to boil then reduce to a simmer and cook for 5 minutes.
Stir the creme fraiche into the soup, then add the spinach a handful at a time until it's wilted.
Add half the cheese and mix it through. Taste, and add a little salt and pepper if you think it needs it.
Finally, to serve, scoop into bowls, drizzle over the pesto and top with the remaining cheese.