Lemony White Bean & Potato Soup
ger meal
Time—
Yield4 portions
Energy413 kcal
Components1
Ingredients
- 10mloil, rapeseed
- 2leek (medium (250g/175g))≈ 350 g leekhalf moons
- 2ribcelery≈ 160 g celerysliced
- 0.125tspsalt
- 0.5tspspice, pepper
- 3peranchovycrushed
- 3clovegarlicchopped
- 1tspherb, oregano, dried
- 0.25tspspice, chilli flakes
- 800gpotatocubed
- 225gCannelini Beans, from dry, firm
- 1000stock, vegetable, low salt (ml (prepared/500ml))≈ 2 cube stock, vegetable, low salt
- 1wholelemon zest
- 1perherb, bay leaf
- 0.125tspmonosodium glutamate
- 30glemon juice
- 30gherb, parsley, fresh
Instructions
Process
- Prep:
- Half-moon leek
- Slice celery
- Cube potatoes
- Heat the oil over medium
- Add the leek, celery etc; cook until softened, 10 minutes
- Add the anchovy, stir 30-60 seconds until they dissolve
- Add the garlic etc, cook 1 minute
- Add the potato, beans etc; bring to a boil, reduce to medium-low, and simmer for 20 minutes until the potatoes are done.
- Remove the bay leaf
- Use an immersion blender to blend roughly 1/3rd of the soup
- Stir in the lemon juice and parsley.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 413 | 1651 |
| Protein | 19.8 | 79.2 |
| Carbohydrates | 61.4 | 245.7 |
| Total Sugars | 7.7 | 30.7 |
| Free Sugars | 0.9 | 3.4 |
| Fat | 5.8 | 23.1 |
| Saturated Fat | 1.1 | 4.4 |
| Fibre | 22.2 | 88.7 |
| Alcohol | 0.0 | 0.0 |
| Salt | 0.8 | 3.0 |
| Iron | 5.72 | 22.9 |
| Calcium | 184 | 735 |
| Vitamin B12 | 0.00858 | 0.0343 |
| Omega 3 | 19.5 | 78 |
| Magnesium | 145 | 580 |
| Potassium | 1910 | 7630 |
| Caffeine | 0 | 0 |
| Cost | £1.70 | £6.80 |
Component details (1)
Aggregated amounts used by this recipe.
- Cannelini Beans, from dry, firm — Amount required: 225 g