Orange-fleshed sweet potato and flavoursome leeks make a hearty and creamy base for butter beans. Serve with crusty bread rolls for a brisk winter warmer. Delicious!
Omit the beans. After puréeing the soup, stir in a drained 170g can white crabmeat and 2 tbsp dry sherry. * Use 200g ordinary potatoes with 200g sweet potatoes.
The basic soup can be made in advance to the end of step 3, then cooled and stored in the fridge for up to two days. To use, gently reheat and complete the recipe.
Yummy! Instead of the cumin (my 4yo son and I dont like spicy) I added a tablespoon of no added sugar smooth peanut butter and it was delicious! My sons wolfing it down as we speak Thanks! - 15 Jan 2017
Very tasty, I used single cream instead creme fraice and parsley on the top. - 11 Jun 2016
I made this soup because of the beans in it (need to add some protein to my diet) I wasn't sure how it would taste but wow, so glad I tried it - this soup is now one of my firm favourites Altered quantities a little as made in my soup maker - delicious - 26 Mar 2015