- 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
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