Recipe

Lemony White Bean & Potato Soup

ger meal

Time—
Yield4 portions
Energy443 kcal
Components1
Contents

Ingredients

  • Heat Oil
  • 10mloil, rapeseed
  • Soften Leek & Celery
  • 2leek (medium (250g/175g))≈ 350 g leekhalf moons
  • 2ribcelery≈ 160 g celerysliced
  • 0.125tspsalt
  • 0.75tspspice, pepper
  • Dissolve Anchovy
  • 3peranchovymashed
  • Cook Garlic & Spices
  • 3clovegarlicdiced
  • 1tspherb, oregano, dried
  • 0.25tspspice, chilli flakes
  • Bring Soup To Boil
  • 900gpotatocubed
  • 225gCannelini Beans, from dry, firm
  • 1000stock, vegetable, low salt (ml (prepared/500ml))≈ 2 cube stock, vegetable, low salt
  • 0.5wholelemon zestother half at end
  • 1perherb, bay leaf
  • 0.125tspmonosodium glutamate
  • Finish With Lemon & Parsley
  • 0.5wholelemon zest
  • 30glemon juice
  • 30gherb, parsley, fresh
  • Finish With Olive Oil
  • 5mloil, olive, virgin

Instructions

Process

  1. Prep:
    1. Half-moon leek
    2. Slice celery
    3. Cube potatoes
  2. Heat the oil over medium
  3. Add the leek, celery etc; cook until softened, 10 minutes
  4. Add the anchovy, stir 30-60 seconds until they dissolve
  5. Add the garlic etc, cook 1 minute
  6. Add the potato, beans etc; bring to a boil, reduce to medium-low, and simmer for 20 minutes until the potatoes are done.
  7. Remove the bay leaf
  8. Use an immersion blender to blend roughly 1/3rd of the soup
  9. Stir in the lemon juice and parsley.
  10. Stir through the oil

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories4431772
Protein20.381.3
Carbohydrates65.8263.0
Total Sugars7.931.5
Free Sugars0.93.4
Fat6.927.8
Saturated Fat1.35.1
Fibre22.891.1
Alcohol0.00.0
Salt0.83.0
Iron5.8223.3
Calcium186745
Vitamin B120.008580.0343
Omega 319.578
Magnesium150601
Potassium20208080
Caffeine00
Cost£1.73£6.93
Component details (1)

Aggregated amounts used by this recipe.