This is one of those cure-all soups that really does make the day seem brighter. At this time of year, we like to serve it in over-sized mugs.
In a large saucepan sweat the leeks, butternut squash and celery in the olive oil until soft adding in a couple of pinches of salt.
Add the boiling water with the vegetable stock. Simmer gently for approximately 1 hour.
Add in the lentils and cannellini beans, season with salt and pepper and cook for a further 10 minutes.
Using a hand held blender, blend the vegetables together creating a smooth and creamy texture.
Decorate each bowl/cup of soup by drizzling a tablespoon of double cream on top. Serve with bread sticks either on the side or crunched into the soup.
Nutritional analysis per serving (3 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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