Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

2tbsp tablespoons olive oil

2 cloves garlic, crushed

2 leeks, washed and sliced

1tsp thyme

1tsp rosemary

1ltr vegetable stock

2 cans of butter beans, drained and rinsed

150g chopped kale, tough stems removed

50g (a handful) of parsley, saving a few sprigs to garnish

juice and zest of 1 lemon

salt and black pepper to taste

A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.

  1. Gently fry the leeks, garlic and herbs in a large, heavy bottomed pot for 5 minutes until the leeks are soft, but not going brown. Add the stock and 1 can of butter beans to the pan. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
  2. Remove from the heat and blitz with an immersion blender (or jug blender). Blend well – until the soup is really creamy looking, then add the other tin of butter beans, the kale and lemon.
  3. Simmer for an additional 5 minutes or so, until the kale is cooked and the beans are nice and soft. Season and serve with fresh crusty bread, garnished with a parsley sprig or two.

  • words:
  • pictures: David Merewether

You may also like

Peach & pistachio cake

This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

Beetroot & feta salad

Beetroots are very easy to grow, and the great thing about home grown is that they can be picked when the roots are nice and small, which will make them sweeter when cooked (I roast them unpeeled in a low...

Grilled mackerel with roasted vegetables

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.