Creamy leek & bean soup

• rapeseed oil↗1 tbsp tbsp
• leek↗600g g

  well washed and thinly sliced

• hot vegetable broth↗1l l
• cannellini beans↗2 x 400g cans

  drained

• garlic cloves↗2 large

  finely grated

• young spinach↗100g g
• full‑fat milk↗150ml ml

Step-by-step instructions

1. 1

   Heat the oil in a large pot, add the leek and cook over medium‑low heat for 5 minutes. Pour in the broth, add the beans, cover and simmer for 10 minutes.

2. 2

   Add the garlic and spinach, cover the pot and cook for another 5 minutes until the spinach wilts but remains bright green.

3. 3

   Stir in the milk and add plenty of pepper, blend with an immersion blender until smooth. Portion into bowls and chill the remainder.