Leek Brotchan With Lemon And Parsley Recipe

Ingredients

• 140g butter beans
• 1 pint water
• 2 vegetable stock cubes
• 280g leeks
• 28g low fat spread
• 56g fresh parsley
• 20ml lemon juice
• 1 tbsp white wine vinegar
• 168g low fat natural yoghurt

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Method

1. Soak the beans in water overnight, then drain and rinse well.
2. Bring them to the boil in 1 pint of fresh water and boil rapidly for 10 minutes in order to destroy the toxins in them.
3. Partially cover the pan and simmer for a further 40-45 minutes or until the beans are fairly soft.
4. When cooked, drain them and reserve the stock for use later.
5. Wash and slice the leeks. Melt the margarine in a sauce pan and add the leeks then cook for a further 5 minutes, stirring occasionally.
6. Add the stock and simmer in a covered pot for 20 minutes, then stir in the parsley.
7. Allow the soup to cool slightly, puree then return to a clean pot.
8. Re-heat the soup gently, adding lemon juice and vinegar to taste, depending on how sharp a flavour you like.
9. Season generously with salt and freshly ground pepper.
10. Pour the hot soup into bowls and garnish with 1 tbsp natural yoghurt.