Creamy White Bean and Leek Soup with Rye Croutons
A velvety, budget-friendly white bean and leek soup finished with a drizzle of herb oil and crunchy homemade rye croutons — hearty, nourishing, and unmistakably Nordic.
Ingredients
- 400gcanned white beans, drained and rinsed
- 3leeks, white and light green parts, sliced
- 1 litervegetable broth
- 240mlunsweetened oat milk
- 2 clovesgarlic, minced
- 2 tbspolive oil
- 1 tspdried thyme
- salt and pepperto taste
- 4 slicesrye bread, cubed
- 1 tbspolive oil for croutons
- 1 tspgarlic powder
How to make it
Preheat oven to 200°C. Toss rye bread cubes with 1 tbsp olive oil and garlic powder. Spread on baking sheet and bake for 8-10 minutes until golden and crispy.
Heat 2 tbsp olive oil in a large pot over medium heat. Add sliced leeks and cook for 5 minutes, stirring occasionally until softened.
Add minced garlic and dried thyme to the pot. Cook for 1 minute until fragrant.
Pour in vegetable broth and add drained white beans. Bring to a simmer and cook for 8 minutes.
Stir in oat milk and simmer for 3 minutes until heated through.
Using an immersion blender, partially blend the soup leaving some texture, or transfer half the soup to a blender and puree, then return to pot.
Season with salt and pepper to taste.
Ladle soup into bowls and top with warm rye croutons before serving.
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