| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 553 |
| Fat | 22g |
| Saturates | 9g |
| Protein | 117g |
| Carbs | 72g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse and finely chop the leeks, carrots and celery. Peel and finely grate one clove of garlic.
Heat the oil in a soup pot over a medium heat.
Sauté the leeks, carrots and celery until softened and translucent, approx. 5 minutes.
Stir in the garlic and chilli flakes and cook for 1 minute, or until fragrant.
Add the beans to the pot along with the stock and stir. Bring to a boil and lower to a gentle simmer.
Place a ladle-full of the soup into a blender and blitz until creamy, then pour it back into the pot.
Juice the lemon and add the juice, to taste.
Season well with the salt and pepper.
Cook until the beans are tender, then add the spinach and half the coriander.
To make the butter, finely grate the remaining clove of garlic and finely chop the remaining coriander and parsley. Combine with the vinegar and butter. Season to taste.
Place a griddle pan over a high heat, brush the naans with some of the herb butter and grill until char lines form, approx. 5 minutes per side.
Once the naans have been grilled, brush with the extra herb butter and serve with the hot soup.
