Easy potato, leek and butter bean soup

 

Potato leek and butter bean soup - straighupbananas.jpeg

Have I ever mentioned that I originally wanted to blog ONLY about soups…? Dumb, I know. But I’m an avid fan of everything slurpy and thought it would be a good idea to dedicate a website to my slurping obsession. Then, that same day, I was watching an episode of New Girl and Jess tells Schmidt that she’s “Straight-up Bananas, yo” and I literally popped my laptop open and bought the domain on spot. Fast forward four years and here we are…with a thriving Instagram account (have you followed me yet?), and less than impressive website (help meeeee)

Long story, short: I love soups. Probably way more than I should. Now add Ramadan and my constant need to break my fast with any kind of soup and you’ve got some good old-fashioned improv happening in the kitchen.

And the leek, potato and butter bean soup was born.

Super simple to make and MEGA good — it tastes creamy and cheesy for some reason without an ounce of either.

It takes about 20 minutes to put together and then you just puree it with a handy, dandy hand blender and you are good to go, mi amigo.

Here’s what you’ll need:

  • 2 Leeks
  • 1/2 kilo of potatoes, skinned and diced
  • 3 cloves of garlic
  • 1 lemon
  • 1 can of fullfat coconut cream
  • 2 organic stock cubes
  • 1 spring onion
  • 1 tablespoon of melted coconut oil
  • 1 can of white butter beans
  • 1 liter of boiling water
  • Dill, coriander or spring onion for serving (optional)

How to make it:

  • First, make sure you clean the leaks as they sometimes can be gritty
  • Put 1 liter of water to boil in a kettle
  • In a pan, melt the tablespoon of coconut oil
  • Slice the leeks, garlic, and spring onion and add to the pot to saute a bit
  • Then add the diced potatoes, stock cubes and boiling water and bring to a boil
  • Once up to the boil, lower the heat and let the soup simmer for 15 minutes (or until potatoes are completely tender…like mashed potato tender)
  • Add the can of butter beans and cook a bit more (1 minute or 2)
  • Turn off the heat and add a cup of coconut milk and the juice of the lemon
  • With a hand blender, blend the mixture until completely cream
  • Serve with freshly cracked black pepper, a drizzle of olive oil and some dill or any other herbs.

This soup is easy, delicious and perfect for Ramadan — you’re going to love it, I promise!

While you’re here, why not check out my Instagram account and follow me!

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