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Ingredients
Bean and Leek Soup
- Ingredients
- 250 grams white Beans (dried)
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 l Vegetable broth
- 200 grams starchy potatoes
- 1 stalk Leeks
- 1 red Bell pepper
- 200 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- 2 Tbsps scallions
Soak the beans overnight in cold water.
Peel and chop the onion and garlic and sweat in a pan with melted butter. Drain the beans well and add, along with the broth, to the pan. Cook for about 1 1/2 hours until the beans are soft.
Peel and rinse the potatoes. Cut into small cubes and add to the pan 40 minutes before the end of cooking.
Cut the leek lengthwise. Rinse, trim and cut into thin rings. Rinse the bell pepper, cut into quarters, remove seeds and ribs and cut into small cubes.
Remove 6 tablespoons of beans and set aside.
Puree the remaining soup and pour in the cream. Season with salt and pepper. Add the leek, bell pepper and remaining beans.
Let simmer for about 5 minutes over medium heat. Season again and serve in soup bowls, garnished with chives.
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |