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Carrot and White Bean Soup

By OcadoLife
Ready in 20 minutes, this Carrot and White Bean Soup from OcadoLife recipe editor Lauren Hoffman makes clever use of frozen veg and a few storecupboard staples. For a more substantial meal, serve with slices of…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 tbsp olive oil
  • 1 tsp salted butter
  • 200g frozen sliced leeks
  • 1 tsp frozen chopped garlic
  • 500g frozen sliced carrots
  • 1 heaped tsp dried thyme
  • 1 tsp caster sugar (optional)
  • 1 (437g) jar white beans (such as cannellini), drained and rinsed (or use 1 (400g) tin)
  • 2 vegetable stock pots, to make 1 litre of stock

Method

2 steps

  1. Step 1

    In a large saucepan, heat the oil and butter. Add the frozen leeks and frozen garlic; cook for a few mins over medium-high heat, stirring, until starting to soften. Add the frozen carrots, thyme, sugar (if using) and a good pinch of salt. Cook for 5 mins.

  2. Step 2

    Tip in the white beans and pour 750ml of the veg stock into the pan. Partially cover; cook for 10 mins or until the carrots are soft. Blitz very briefly, leaving some whole chunky bits – or blitz until almost smooth, if preferred (add more stock for a thinner soup). Season and serve.