- Heat the oil in a large saucepan over a medium heat. Fry the onions and leeks for 15 mins, stirring occasionally, until just beginning to soften. Stir in the carrots, potatoes, bay leaves and beans. Cook for 10 mins to allow any liquid to cook off. Cool, then freeze (see left).
- To assemble the soup, spoon into a saucepan and add 1.2ltrs stock (or 150ml per portion). Bring to a simmer and cook for 5-8 mins; season. Serve topped with a drizzle of olive oil, or try one of our favour spins (right and below).
Tip: Cook up to the end of step 1, then cool and freeze in portions for up to 3 months. Defrost in the microwave, then follow from step 2.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Try with: This soup is a great base to use up leftovers: add shredded roast chicken, sliced sausages or seasonal veg such as roasted squash in autumn, cauliflower in winter and sliced courgettes in summer.
Try this creamy mushroom twist: Add 485g finely chopped chestnut mushrooms and 100ml double cream to the defrosted soup concentrate. Cook for 10-12 mins, then blitz with a hand blender until smooth.
Try this chorizo and kale twist: Fry 150g diced chorizo and add to the defrosted soup concentrate with 200g shredded kale. Reheat as above.
See more Soup recipes