Roasted onion & chickpea dip with flatbreads
If you’re looking for a quick and easy snack to impress both children and adults […]
Read moreServings 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!
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
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.