Leek & Butterbean Soup with Kale Chips

Butter beans are probably one of my favourite beans as they are super versatile and when blended they are super creamy. I love this soup because is so simple but so flavoursome and delicious. It’s perfect for a chilly winter evening and it really takes no time to make. 

Although is delicious on its own you should definitely try to serve it with the “cheesy” kale chips. They are super easy to make and they add a lovely crunch to the dish plus they add even more goodness.

Ingredients:

Serves 2 people (feel free to double the recipe as it stores well in the fridge for 4-5 days)

1 leek – finely chopped 

2 cloves of garlic – minced 

Few sprigs of fresh thyme

1 tsp of wholegrain mustard 

1 can of butter beans – rinsed and drain 

About 500ml of veggie stock – use more or less depending if you like your soup runnier or thicker 

1 tbsp of olive oil for cooking

Salt and pepper to taste 

For the kale chips:

About 2 cups of chopped kale – I used cavil nero but curly kale will work too 

A generous drizzle of olive oil

2 tbsp of nutritional yeast 

 A sprinkle  of salt and pepper 

Other toppings:

A small of handful of chopped hazelnuts (highly recommend it) 

Start by making the kale chips. Spread the chopped kale on a large baking tray and drizzle with some olive, nutritional yeast, salt and pepper. With your hands mix the kale very well so all the pieces are coated.  

Place the tray in the oven and bake at 150 degrees Celsius (not higher otherwise you will burn them) for 15 minutes. Halfway through give the tray a good shake. Remove from the oven and let the chips to cool down. They might still be soft at this point but they will get crispier once cold.

To make the soup. Add the oil to large pan and once hot add in the chopped leek and thyme. Cook for 5-8 minutes until the leek starts to brown. Add in the crushed garlic and cook for another minute. Add in the mustard and butter beans and give it a good mix. Pour in the veggie stock, turn down to a simmer and cook for another 15 minutes.  Adjust with salt and pepper. Blend the soup using a hand blender or a normal blender until fairly smooth and creamy.

Serve topped with the kale chips and chopped hazelnuts if using!

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