Curried leek and cannellini bean soup
2 whole, trimmed, washed, thinly sliced
canned cannellini beans, rinsed, drained
2 can(s), (2x 400g cans)
99% fat-free plain Greek yoghurt
½ cup(s), (1/2 cup)
36 g, (12 x mini)
1 tbs, snipped, to serve
1 x 3 second spray(s)
- 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.
- Meanwhile, lightly spray the pappadams with oil and cook in the microwave following packet directions.
- Blend the soup until smooth. Season with salt and freshly ground black pepper. Serve with a dollop of yoghurt, chives and pappadams.