Carrot and White Bean Soup

Ingredients

• 1 tbsp olive oil

• 1 tsp salted butter

• 200g frozen sliced leeks

• 1 tsp frozen chopped garlic

• 500g frozen sliced carrots

• 1 heaped tsp dried thyme

• 1 tsp caster sugar (optional)

• 1 (437g) jar white beans (such as cannellini), drained and rinsed (or use 1 (400g) tin)

• 2 vegetable stock pots, to make 1 litre of stock

4 servings

Calories~263 kcal

Protein~10 g

Carbs~36 g

Fat~9 g

Fiber~10 g

Sugar~13 g

Total recipe

Calories~1,050 kcal

Protein~40 g

Carbs~145 g

Fat~35 g

Fiber~40 g

Sugar~50 g

Method

• Step 1

  In a large saucepan, heat the oil and butter. Add the frozen leeks and frozen garlic; cook for a few mins over medium-high heat, stirring, until starting to soften. Add the frozen carrots, thyme, sugar (if using) and a good pinch of salt. Cook for 5 mins.

• Step 2

  Tip in the white beans and pour 750ml of the veg stock into the pan. Partially cover; cook for 10 mins or until the carrots are soft. Blitz very briefly, leaving some whole chunky bits – or blitz until almost smooth, if preferred (add more stock for a thinner soup). Season and serve.