Photo of Curried leek and cannellini bean soup by WW

Curried leek and cannellini bean soup

8
4
4
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
This leek and bean soup is creamy and has a rich curry flavour

Ingredients

vegetable stock

4 cup(s)

olive oil

1 tbs

leek(s)

2 whole, trimmed, washed, thinly sliced

curry powder

1 tbs

canned cannellini beans, rinsed, drained

2 can(s), (2x 400g cans)

99% fat-free plain Greek yoghurt

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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