Roast turkey with vegetable medley and gravy
The cold has crept in, and there’s nothing quite like the warmth of a hearty […]
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Servings 4
Warm up as the autumn nights draw in with our nutritious, comforting soup straight from the N kitchen. It’s perfect for cooking in advance and can be kept in the fridge for mid-week meals, or if you’re like us, eaten straight off the stove with warm, crusty bread – soup-er!
Ingredients:
For the soup:
½ large leek – washed the chopped
½ large white onion – peeled and diced
1 tsp garlic powder
1 large baking potato – peeled and diced
1 tin butter beans in water – drained
265ml water (tap)
100ml single cream or plant-based cream
For the pesto:
Handful of basil
Handful of flat leaf parsley
1 dessert spoon pumpkin seeds
Directions:
- In a large pan, add the chopped leeks, diced onion, and garlic powder with a little oil and allow to soften.
- Add the diced potato and butterbeans to the pan, and cover with water. Bring to a boil and simmer until the potatoes and beans are soft.
- Add the cream and using a hand-held blender, blend until you get a creamy consistency.
For the pesto, place the basil, parsley, and pumpkin seeds into a blender and blitz until you reach a smooth texture.
Once the soup is made, serve in bowls and stir the pesto through or drizzle on top. Serve with warm bread for the ultimate autumnal comfort meal.