Curried leek and cannellini bean soup
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This leek and bean soup is creamy and has a rich curry flavour
Ingredients
Vegetable stock
4 cup(s)
Olive oil
1 tbs
Leek
2 whole, trimmed, washed, thinly sliced
Curry powder
1 tbs
Canned cannellini beans, rinsed, drained
2 400g can, (2x 400g cans)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (1/2 cup)
Pappadum, uncooked
36 g, (12 x mini)
Fresh chives
1 tbs, snipped, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook the leek, stirring, for 5 minutes. Reduce heat to medium and cook, covered, for 5 minutes or until tender. Add the curry powder and cook, stirring, for 30 seconds or until fragrant. Dissolve stock in 4 cups (1L) water and add to the saucepan with the beans. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until beans soften.
2
Meanwhile, lightly spray the pappadams with oil and cook in the microwave following packet directions.
3
Blend the soup until smooth. Season with salt and freshly ground black pepper. Serve with a dollop of yoghurt, chives and pappadams.
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