Ingredients
| 2 tablespoons olive oil | |
| 1 leek, white and green parts, washed and finely chopped | |
| 2 sticks celery, finely chopped | |
| 2 cloves garlic, grated or finely chopped | |
| ¼ teaspoon chilli flakes (optional) | |
| 3 large potatoes, peeled and diced (floury is best, I use Agria) | |
| 1 x 400g can cannellini or butter beans, drained and rinsed | |
| 1 litre vegetable stock | |
| juice of 1 lemon | |
| salt and pepper |
This soup is satisfying on a soul level, and the mellow broth is like a balm to frayed nerves. This is what I turn to when I’m tired or feeling unwell. I think it could fit the bill as a veg alternative to chicken noodle soup! This soup freezes well; feel free to blend if you prefer smooth soups. My children prefer it chunky. If you have some on hand, a handful of chopped spinach or kale is also nice added at the end.
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Instructions
| 1. | Heat the olive oil in a large pot over medium heat. |
| 2. | Add the chopped leek, celery, garlic and chilli flakes and cook, stirring often, for 10-15 minutes or until the vegetables are very soft but not browned. |
| 3. | Add the potatoes, beans and stock to the pot and turn up the heat to bring the soup to a simmer. |
| 4. | Cook for 10-15 minutes or until the potatoes are tender. |
| 5. | Add the lemon juice, stir to combine, then taste the broth and adjust the seasoning with salt and pepper to your taste. |
This is an edited
extract from Simply
Veg by Amber Bremner
© 2025. Published
by Upstart Press.
Photographs by
Amber Bremner.