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Photo of Curried leek and cannellini bean soup by WW

Curried leek and cannellini bean soup

Meal Items

olive oil

1 tsp


½ whole

curry powder

1 tsp

vegetable stock

1 cup(s), (250ml)

canned cannellini beans

½ 400g can, (110g)

oil spray

2 x 3 second spray(s)

pappadum, uncooked

9 g, (3x3g)

99% fat-free plain yoghurt

1 tbs

fresh chives

1 tsp, chopped


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.