Recipe: Potato and Leek Soup

Serves 4

INGREDIENTS:

• 2 tablespoons olive oil
• 2 medium (400g) leeks, thickly sliced
• 3 garlic cloves, crushed
• 4 medium (600g) potatoes (skin on), washed and roughly chopped
• 1L salt-reduced vegetable stock
• 2 x 400g tins cannellini beans (no added salt), drained and rinsed
• 1 tablespoon fresh thyme leaves, picked from the stem
• 1/2 cup plain Greek yoghurt
• 1/2 cup shaved parmesan (optional)
• Cracked black pepper, to taste

METHOD:

Heat olive oil in a large saucepan over a medium heat. Fry leek, garlic and potatoes, stirring occasionally until slightly golden and leek has softened, about 10 minutes. Stir in the crushed garlic for the last minute to cook.

Add stock, cannellini beans and thyme leaves to the saucepan. Increase heat to high and bring to the boil, covered. Reduce heat to medium and simmer for about 20 minutes or until potato is soft.

Add Greek yoghurt to the saucepan and blend using a stick blender until soup is smooth. Ladle into bowls and serve topped with parmesan and pepper to taste.

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