Ingredients

  • 1 tbsp olive oil
  • 500g leeks, sloced
  • 4 thyme sprigs or 1tsp dried thyme
  • 2 x 400g cans  butter beans
  • 500ml vegetable stock
  • 2 tsp wholegrain mustard

Method

Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning cover and cook for 15mins until softened adding a splash of water if the leeks start to stick.

Add the butter beans with the water from the cans, the stick and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a  stick blender.

Price to make this for 4 people : £1.87

Price to make 1 serving: 47p

Nutritional Information