Leek, sage and white bean soup
Makes enough for 2 as a main dish, 4 as a starter
2t rapeseed or sunflower oil
1 large onion, finely chopped
4 sticks of celery, finely chopped
5 leeks, finely sliced up to the part where the leaves split, if there is any grit or soil wash well
3 garlic cloves, finely chopped
2t stock powder
1/2t sea or Himalayan salt
1 litre of water
5 large sage leaves, finely sliced, plus a few leaves for decoration
2 tins or jars of cannellini or butter beans (for a smoother soup use jarred beans)
Heat the oil in a medium sized saucepan, add the onion, celery and leek, lower the heat and put a lid or plate on top. This will help to sweat the vegetables making them cook well without too much oil. You will need to cook this on a low heat as leeks tend to catch (burn) very easily. Once the onions are translucent and the leek is soft, around 20 minutes, add the garlic and cook for a further 5 minutes.
Add the stock, salt, water, sage and beans. Turn the heat up, once it is boiling reduce to a simmer. Cook for 15 minutes to let the flavours merge. Remove from the heat, blend with a hand / immersion blender or in a jug blender that is suitable for hot liquids. Blend the soup until it is completely smooth. The smooth texture will really make quite a difference.