Lunch
Creamy White Bean, Leek & Spinach Soup
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
High Protein
Nutrient dense
Refined sugar free
⏱ 30 min total
🍴 Serves 4
A creamy white bean soup with softened leeks, spinach, thyme and a fresh squeeze of lemon.
Cannellini beans provide fibre and plant protein, while leeks and spinach add further plant variety. Partially blending the beans gives the soup a rich, creamy texture without using cream.
Method
- 1 Heat the olive oil in a large saucepan over medium-low heat.
- 2 Add the leeks and celery and cook gently, stirring occasionally, for 8–10 minutes until soft and translucent but not browned — a lower heat here lets them soften slowly without catching.
- 3 Add the thyme, cannellini beans and vegetable stock and stir to combine.
- 4 Bring to a simmer and cook for 10 minutes so the flavours come together.
- 5 Ladle out roughly half of the soup into a blender (or use a stick blender in the pan on just that portion) and blend until smooth, then stir it back in — this gives a creamy base while leaving some whole beans and vegetables for texture.
- 6 Stir through the spinach and cook for 1–2 minutes, until just wilted.
- 7 Add the lemon juice and zest, season with black pepper, and finish with a scatter of parsley before serving.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.