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Photo of Curried leek and cannellini bean soup by WW

Curried leek and cannellini bean soup

Total Time
30 min
10 min
20 min
This leek and bean soup is creamy and has a rich curry flavour


Vegetable stock

4 cup(s)

Olive oil

1 tbs


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)


  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.