This winter warming soup is high in fibre, low in saturated fat and is ready to eat in around half an hour.
- Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring, for 1 minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7 to 10 minutes or until potato is tender. Remove from heat. Stand for 10 minutes.
- Blend or process half the soup until smooth. Return soup to pan. Add thyme and lemon juice. Return to heat. Simmer for 5 minutes or until heated through.
- Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces.
- Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set