Charred Leek and White Bean Soup

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenCharred Leek and White Bean Soup
Skill Level
Preparation Time 15 minutes Total Time 65 minutes
Servings 6 Cost Per Serving $1.51
Share this Recipe
Image of the Charred Leek and White Bean Soup


3 largeLeeks, split and washed well
1 LargeOnion, halved (leave skin on)
1 canWhite Kidney Beans
4 cupsVegetable or Chicken Stock
6 clovesGarlic
1 tbspLemon Zest
2 tbspParsley Oil or Regular Olive Oil
1/2 cupAged Cheddar or other flavourful cheese
1/2 tspSea Salt (optional)
Parsley Oil
1 cupGrape Seed Oil
Large BunchFresh Parsley


  1. Preheat the oven to 400 degrees F.
  2. Place the onion (cut side down), leeks and garlic cloves on a baking sheet lined with parchment paper. Bake for about 40 minutes or until lightly charred on the outside.
  3. Once cool enough to handle, remove the charred skin from the onions, leeks, and garlic and discard. Place the vegetables in a blender with the beans, hot stock, cheddar, lemon zest and salt. Blend until smooth.
  4. Serve, or pour into a pot to warm further. Garnish with some parsley oil.
  5. *To make the parsley oil, blanch parsley in boiling water for 20 seconds and then immediately place into an ice bath. Squeeze the parsley to remove as much water as you can. Blend with the oil, strain and store in a bottle and refrigerate.


  • ​​Many recipes use lemon or lime juice as a flavouring agent, but the acidity can burn a sore mouth or throat. Using the zest of citrus fruit rather than the juice provides wonderful flavour without the acidity.
  • Soup can be high or low in calories depending on the ingredients used. An easy way to add calories to your soup is to choose a healthy fat such as olive oil. You can also add extra calories and protein with cheese or skim milk powder.
  • If you find that this soup is too thick or too thin for you, adjust the amount of liquid until it’s right for you.