Curried leek and cannellini bean soup

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.