Leek, Sweetcorn and Black Bean Soup
This warming soup/stew is a real storecupboard treasure, quickly prepared in 15 – 20 minutes. With the addition of some cooked rice or noodles it would make a satisfying main dish for 4.
- 450g leeks (300g prepped)
- 1 can sweetcorn (280g)
- 1 can black beans (230g)
- 60g onion
- 1 fat clove garlic
- 40g celery
- 2 tablespoon olive oil
- 20g green thai curry paste
- 400ml stock (veg or chicken)
- 1 can coconut milk (400ml)
- Coriander to garnish
First trim and clean the leeks and cut them diagonally across the stem. Steam them for about 5 minutes, until they are soft. Set aside. Meanwhile, dice the onion, celery and the garlic and sweat in a saucepan over a low heat for a few minutes, until the onion is translucent.
Add the curry paste, stir for 1 minute and add 200 ml water. Simmer until all is soft. Tip into the container of a hand blender and liquidize until smooth. Drain the can of sweetcorn and add around half to the container, pulse a few times to obtain a coarse mix. Return this mixture to the saucepan and add the stock and the coconut milk. Heat through gently and add the rest of the sweetcorn.
Drain the can of black beans (I like to wash them in a bowl of cold water so they will not make the finished dish look muddy) and add them to the soup. Finally add the leeks and heat through. Place in bowls and garnish with chopped coriander.
Tip As this is a quick storecupboard recipe it is fine to use a stock cube but if you have some time to take a chicken carcass and make some stock, the fleshy pickings from the bones can be added in at the last minute as well.