Curried leek and cannellini bean soup

Heat 1 tsp oil in a large saucepan over mediumhigh heat. Cook ½ leek (trimmed, thinly sliced), stirring, for 5 minutes. Reduce heat to medium and cook, covered, for 5 minutes or until tender. Add 1 tsp curry powder and cook, stirring, for 30 seconds or until fragrant. Add 1 cup (250ml) vegetable stock to pan with ½ can (110g) cannellini beans (rinsed, drained). Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until beans soften. Meanwhile, lightly spray 3 x 3g pappadams with oil and cook in microwave following packet instructions. Blend soup in a small food processor until smooth. Season with salt and pepper. Serve with 1 tbs 99% fat-free plain yoghurt, 1 tsp chopped fresh chives and pappadams.