When the weather becomes cold and gloomy, a bowl of this rich homemade soup is perfect to warm you through on chilly winter days. This soup has a lovely velvety texture and can be whipped up in no time. Served with toasted garlic naans it makes a quick and easy complete meal. I used cannellini beans because they have a lovely nutty taste and creamy texture.

leek and bean soup
leek and bean soup
Recipe type: Appetizer
Cuisine: South African
  • 2 Tbles Butter
  • 4 Leeks, Sliced Thinly
  • 1 Cup Celery, Diced (About 2 Sticks)
  • 3 Garlic Cloves Chopped
  • 1 Tbles Curry Powder
  • Salt and Freshly Ground Pepper to Taste
  • 2 400gr Cannellini Beans or any other White Beans, Drained and Rinsed
  • 4 Cups Vegetable Stock
  • ½ Cup Greek Yoghurt (Optional)
  • Chilli Flakes for Garnishing
  • Garlic Naans to Serve
  1. Heat butter in a large pot. Add leeks, celery, chopped garlic and curry powder.
  2. Season with salt, then sweat until leeks and celery are softened, about 8-10 minutes.
  3. Add cannellini beans, and chicken stock and simmer gently until beans are very tender about 20 minutes.
  4. Once veggies are tender blend with a stick blender until smooth.
  5. If using the greek yoghurt, stir through just before serving and serve the soup sprinkled with chilli flakes
  6. Ladle soup into bowls and serve with hot with toasted garlic naans.