About this recipe: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!
2 leeks, sliced
400g sweet potatoes, peeled and thinly sliced
1/2 tsp ground cumin
900ml vegetable stock, made with stock cubes
4 tbsp crème fraîche
2 tbsp chopped fresh coriander
200g can butter beans, drained and rinsed
juice of 1/2 lemon
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Method Prep:35min › Cook:30min › Ready in:1hr5min
Melt the butter in a large pan, add the leeks and sweet potatoes, then cook over a low heat for 3 minutes, stirring occasionally, until they begin to soften. Add the cumin and cook for 2 more minutes.
Add the stock and bring to the boil. Reduce the heat, cover and cook gently for 12 minutes or until the vegetables are tender. While the soup is simmering, mix together the crème fraîche and chopped coriander for the garnish. Set aside.
Add the butter beans to the soup. Ladle into a blender or food processor and purée until smooth. Return to the pan. Bring back to the boil and simmer gently until piping hot. Season and add the lemon juice.
Ladle the soup into four bowls and swirl a large spoonful of coriander cream on top of each. Serve immediately.
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.
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