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Rustic White Bean and Leek Soup




Source of Recipe


Originally from Kim at Vegan-and-Gluten-Free-Recipes


List of Ingredients




2 tablespoons (8 tsp) extra virgin olive oil
2 large leeks, washed, thinly sliced
4 garlic cloves, finely chopped
1/4 teaspoon dried tarragon
2 cups chicken-style stock
400 g (14 oz) can cannellini beans, drained, rinsed
1 cup milk substitute
2 tablespoons (8 tsp) lemon juice
2 tablespoons (8 tsp) flat-leaf parsley, chopped

Recipe



1. Heat oil in a large saucepan over medium heat. Add leeks, garlic and tarragon. Cook for 4 to 5 minutes or until soft. Pour in stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.

2. Place white beans and 1 cup hot stock mixture in a food processor. Process until smooth. Return to saucepan. Stir in milk.

3. Cook, stirring, over low heat for 3 to 4 minutes or until heated through. Add lemon juice and parsley before serving.

Serves 4.