Creamy White Bean, Leek & Roasted Garlic Soup

Method

1. Roast Garlic: Drizzle the garlic head with half the olive oil, wrap in foil, and roast at 200°C for 30 minutes until golden and soft.

2. Sauté Leeks: Heat the remaining oil in a large saucepan over medium heat; add the leeks and thyme, cooking for 8 minutes until silky.

3. Simmer Soup: Squeeze the caramelized garlic cloves into the pan, stir in the butter beans and vegetable stock, then simmer gently for 10 minutes.

4. Blend & Serve: Purée until velvety using an immersion blender, stir through the milk, season to taste, and ladle into warm bowls.

Nutrition Facts

Per serving