Creamy Leek, Spinach and Butter Bean Bowl by @deliciouslyella

30 min

4 servings

🫒

1 tbsp

Olive oil

🧅

2

Shallots

🥬

2

Leeks

🧄

4 cloves

Garlic

🍲

1

Vegetable stock cube

🫘

2 cans

Butter beans

🥬

5 handfuls

Spinach

🍋

1

Lemon

🧂

Sea salt

⚫

Black pepper

🥛

100 ml

Oat milk

🥣

0.5 tsp

Brown rice miso paste

🧀

2 tbsp

Nutritional yeast

  1. Add
    • Olive oil

    Set a heavy-bottomed saucepan over a medium heat and add the olive oil.

  2. Add
    • Shallots
    • Leeks
    • Sea salt

    Once the oil is warm, add the shallots, leeks and a pinch of salt, and cook for 8-10 minutes, stirring occasionally, until they soften.

  3. Add
    • Garlic

    Add the garlic and cook for a further 2 minutes, until golden and fragrant.

  4. Add
    • Vegetable stock cube
    • Butter beans

    Add the stock cube and butter beans along with the liquid from each of the tins.

  5. Boil

    Bring to the boil, then cover with a lid and simmer for 10 minutes, until thickened.

  6. Put
    • Oat milk
    • Brown rice miso paste
    • Nutritional yeast

    While the beans are cooking, put the oat milk, miso, nutritional yeast and baby spinach into a high-speed blender and blitz until perfectly smooth.

  7. Pour
    • Spinach
    • Butter beans

    Once the beans are ready, pour in the sauce and add the spinach, stirring until it's wilted.

  8. Stir
    • Lemon
    • Sea salt

    Stir in the lemon juice and season to taste with salt and pepper.

  9. Zest
    • Lemon

    Scatter over the lemon zest before serving.

Creamy Leek, Spinach and Butter Bean Bowl by @deliciouslyella

30 min

4 servings

🫒

1 tbsp

Olive oil

🧅

2

Shallots

🥬

2

Leeks

🧄

4 cloves

Garlic

🍲

1

Vegetable stock cube

🫘

2 cans

Butter beans

🥬

5 handfuls

Spinach

🍋

1

Lemon

🧂

Sea salt

⚫

Black pepper

🥛

100 ml

Oat milk

🥣

0.5 tsp

Brown rice miso paste

🧀

2 tbsp

Nutritional yeast

Preparation Steps

  1. Step 1/9

    Set a heavy-bottomed saucepan over a medium heat and add the olive oil.

    🫒Olive oil
    🍲Saucepan

  2. Step 2/9

    Once the oil is warm, add the shallots, leeks and a pinch of salt, and cook for 8-10 minutes, stirring occasionally, until they soften.

    🧅Shallots
    🥬Leeks
    🧂Sea salt
    🍲Saucepan
    🥄Spoon

  3. Step 3/9

    Add the garlic and cook for a further 2 minutes, until golden and fragrant.

    🧄Garlic
    🍲Saucepan
    🥄Spoon

  4. Step 4/9

    Add the stock cube and butter beans along with the liquid from each of the tins.

    🍲Vegetable stock cube
    🫘Butter beans
    🍲Saucepan
    🥫Can opener

  5. Step 5/9

    Bring to the boil, then cover with a lid and simmer for 10 minutes, until thickened.

    🍲Saucepan
    ✨Lid

  6. Step 6/9

    While the beans are cooking, put the oat milk, miso, nutritional yeast and baby spinach into a high-speed blender and blitz until perfectly smooth.

    🥛Oat milk
    🥣Brown rice miso paste
    🧀Nutritional yeast
    🥬Spinach

  7. Step 7/9

    Once the beans are ready, pour in the sauce and add the spinach, stirring until it's wilted.

    🥬Spinach
    🍲Saucepan
    🥄Spoon

  8. Step 8/9

    Stir in the lemon juice and season to taste with salt and pepper.

    🍋Lemon
    🧂Sea salt
    ⚫Black pepper
    🍲Saucepan
    🥄Spoon

  9. Step 9/9

    Scatter over the lemon zest before serving.

    🍋Lemon
    🧀Grater

Composition

Ingredients

Types

Oils, Vegetables, Condiments, Legumes, Fruits, Spices, Plant-based milk, Seasoning

Ingredients

Olive oil, Shallots, Leeks, Garlic, Vegetable stock cube, Butter beans, Spinach, Lemon, Sea salt, Black pepper, Oat milk, Brown rice miso paste, Nutritional yeast

Notes

Shallots (thinly sliced), Leeks (cut into 1cm slices), Garlic (finely chopped), Butter beans (400g tins, liquid included), Spinach (large handfuls, roughly chopped), Lemon (grated zest and juice), Sea salt (to taste), Black pepper (to taste)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free

Calories

320 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 40g, Fat: 9g, Fiber: 10g, Sugars: 6g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 650mg, Calcium: 140mg, Magnesium: 60mg, Sodium: 780mg

Vitamins

Vitamin A: 250mcg, Vitamin C: 25mg, Vitamin K: 120mcg, Folate: 110mcg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Saucepan, Lid, Knife, Cutting board, Grater, Can opener, Spoon

Appliances

Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal, Work-from-home Lunch

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Chunky, Saucy, Velvety

Flavors

Savory, Creamy, Umami, Citrusy, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,cool before refrigerating), freezer : up to 2 months (store in a freezer-safe airtight container,thaw in fridge before reheating,texture of beans and leeks may soften slightly after freezing)