Healthy Potato, Leek, and White Bean Soup Recipe

Healthy Potato, Leek, and White Bean Soup Recipe

Using an immersion blender, blend the soup until smooth adding the milk and adjusting salt and pepper to taste.CREAMY LEEK, POTATO & WHITE BEAN SOUP RECIPE Serves 4. Ingredients 25g butter 1 Tbsp olive oil 1 leek, sliced thinly 2 cloves garlic, crushed 2 medium potatoes, peeled and cubed 600ml chicken stock 420g tin white bean.Heat the oil in a large, heavy-based saucepan.

2 slices bacon, sliced into lardons (small pieces, 1/2 inch wide-ish) (if no bacon, 3 tablespoons butter); 1 large leek (or 2 small ones), white and light green parts only, thoroughly rinsed and julienned; 3 cups vegetable stock (chicken okay, if using canned broth, try going for low-sodium)

How to make potato, leek and white bean soup?

In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste.

What's the best way to make potato bean soup?

In a large saucepan cook and stir carrots, celery, and garlic in hot margarine or butter over medium heat for 4 minutes or until tender. Carefully stir in chicken broth, potatoes, and dill. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender.

How long does it take to cook leek soup?

Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.

How to make Mediterranean white bean soup vegan?

Add onions and cook until onions are translucent, about 3–5 minutes. Add the garlic, carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2–3 minutes. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.

Potato, Leek + White Bean Soup

Method. Heat 2 tbsp oil in a deep saucepan over a medium-low heat and fry the leek, celery and garlic for 15 mins, stirring occasionally, until softened and translucent. Add the thyme and crushed chillies (if using), fry for 1 min more, then add the cannellini beans and 100ml water.

Pumpkin, Sweet Potato, Leek and Coconut Milk Soup. Rating: 4.27 stars. 46. This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.

Preheat the oven to 350 degrees F. On a rimmed baking sheet, toss the bread cubes with the olive oil and season with salt and pepper. Toast until golden brown, about 10 minutes.

Cozy up with a warm and hearty bowl of Potato, Leek and White Bean Soup made with minimal ingredients and ready in 30 minutes! Vegan and gluten free recipe.

Instructions. Heat a large pot over medium heat and when hot add the leek and oil and sautee for 10 minutes, until the leek has softened and starts to brown. Add the carrots and the stock. Bring to the boil, then turn the heat down and simmer for 5 minutes. Add the white beans and simmer for a further 5 minutes, until the carrots are just cooked.

Healthy Potato, Leek, and White Bean Soup

Puree about 1/3 of the beans and 1/3 of the potatoes and 1/3 of the broth in a blender. Gradually add the remaining beans, potatoes and broth while continuing to puree. Pour into a saucepan and add the dill. Simmer for 10 minutes, stirring occasionally.

Our healthier versions of traditional soup recipes are delicious meals for lunch and dinner. All of these healthy pureed soup recipes use a blender for a smooth and creamy texture. Try creamy Potato-Leek Bisque or Black Bean Soup for an easy, satisfying meal.Download a Free Healthy Recipe Cookbook for Chili, Soups and Stews!Watch Video

1 leek, white part only, thinly sliced and well washed. 2 medium potatoes, peeled and cubed. 1 celery stick, sliced. 1 garlic clove, finely chopped. 3 tablespoons of extra-virgin olive oil. 1 small handful of smoked speck or pancetta (or chorizo), cut into cubes, omit for a vegetarian/vegan option. 1 tin of cannellini beans, well drained and rinsed

Sauté for 6 to 8 minutes, until softened. Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.

Add the broth and potatoes to the vegetables in the pot, give everything a stir and bring to a boil over high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Remove the pan from the heat and season to taste with salt and pepper.

Creamy Leek, Potato & White Bean Soup

Add the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes. Let cool slightly, then transfer half of the soup to a blender, along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice.

How to make an Italian bean soup? Saute’ chopped garlic, onion and chili flakes in olive oil. Add diced potato and white beans. Add vegetable broth, salt, and simmer for about 20 minutes. Serve with parsley and extra virgin olive oil dressing, and add more chili flakes if you like.

Lemon. Greens (optional) Method. Heat the oil over medium heat in a large pot. Add the onion and sauté for a couple of minutes, then add the potatoes, leeks, and garlic. Cook for another 3–4 minutes. Stir in the salt, pepper, thyme, and vegetable broth. Bring the soup to a low boil (covered) then add the beans.

In a large pot over medium-high heat, bring the potatoes, leeks, water and salt almost to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for about 45 minutes.

White bean and kale soup is a flavor-packed, 30-minute veggie bean soup! It's an easy dinner recipe for any cooking skill level and made for Instant Pot or stove. Kale soup with beans and veggies makes eating healthy on a budget anything but boring!

Potato Leek Soup {Vegetarian Recipe}

Healthy smoothie recipes. 5 a day recipe ideas. Berries. Fruit. Vegetables. Salad vegetables. Beans and pulses. Healthy soup recipes. Healthy chicken recipes.

Bean & barley soup. A star rating of 4.3 out of 5. 16 ratings. Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley. 1 hr 5 mins. Easy.

Potato leek soup truly satisfies and nourishes on those rainy, cold and wet days of autumn and winter (and spring and summer if you live where I live). I love the way the smoky, salty bacon pairs with the gentle and subtle flavors of potato and milk while the fragrant aroma of fresh dill brings it all together with a touch of greenery.

Peal and dice Potatoes. Cover Potatoes with cold water in a large soup pot and bring to a boil. Boil Potatoes until fork tender (10 - 15 minutes depending on size of potatoes) Drain Potatoes. In the pot, drizzle the oil and sauté the Leek for about 3 minutes or until soft. Place half of the Potatoes back into the pot along with the sautéed Leek.

Pour in the broth and add the bay leaf, lemon zest, Parmesan rind, chickpeas and beans. Stir to combine and season to taste. Cover the pot with a lid, bring to a low simmer and cook for 30 minutes. Once done, remove the cheese rind and the lemon zest.

Classic Potato Leek Soup

Heat a large, nonstick skillet on high heat. Add the oil and mushrooms and cook, tossing regularly, until mushrooms are nicely browned. Add the carrot, leeks, and potatoes, and cook until leeks are softened and fragrant. Add the flour and cook a minute, stirring.

Steps: In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5–6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Potato Leek Soup with White Beans & Thyme. Another one-pot meal that tastes creamy, but doesn't have the fat of creamed soups. Guaranteed to warm you up and stick to your ribs! Submitted by: METALBABE

Sour cream, to serve. Heat oven to 350 degrees F. In a large, heavy pot, heat 1 tablespoon oil and pancetta over medium heat; cook, stirring, until pancetta is crisp all over. Remove with slotted spoon and drain on paper towels. Pour off all but two tablespoons fat from pan and leave the heat on.

Combine the potatoes, onion, parsnip, miso, garlic, and 4 cups water in a 5- to 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 25 minutes or until the vegetables are tender; cool slightly. Working in batches, transfer the mixture to a blender. Cover and blend until smooth.

Leek Potato Soup Recipe

In a large pot over medium heat, melt 2 tablespoons of butter and add 2 chopped leeks and ½ cup of chopped onions. Sauté for about 5 minutes until softened. 2.

Hearty, nourishing and so mouth-watering; White Bean Cabbage Potato Soup is a steamy one-pot recipe that will serve up cozy during the coldest months of the year. Vegetarian or Vegan, Gluten Free Vegetarian or Vegan, Gluten Free

Soup ingredients. At its base, this potato and white bean soup features broth, potatoes, onions, garlic, and cannellini beans. A trick to thicken soups in a healthy way is to puree everything including the vegetables part-way through the recipe, and then add additional broth, water, or milk to thin the soup to your liking.