Serves 4
Ingredients
1 tablespoon olive oil
1 clove garlic
1 leek
1 stalk of celery
1 stalk of celery
3 medium potatoes
500ml vegetable or chicken stock, salt reduced
1 x 430g can three bean mix
1 x 375ml can reduced fat evaporated milk
Method
- Crush garlic clove. Finley slice leek. Dice celery. Peel and chop potato into 1 cm cubes.
- Heat oil in a large saucepan and add leek and garlic. Cook until the leek has softened.
- Stir through the remaining vegetables and cook for a further 3 minutes.
- Add the stock and three bean mix. Bring to the boil and reduce heat to a simmer.
- Allow the soup to simmer for 10 minutes or until the vegetables have softened.
- Add the evaporated milk and heat through.
- Season with pepper.
