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!
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