Vegan potato leek soup with lemon for a lightened up version of the classic comfort food dish. This simple meal is perfect for cozy autumn and winter meals or with the first spring vegetables.

INGREDIENTS
2 teaspoons olive oil
1 small onion, diced
400 grams (14 oz., about 4 medium) potatoes, cut into 2cm (1 in.) pieces
2 medium leeks, white only, cut into 1cm (1/2 in.) slices
2 cloves garlic, minced
1 tablespoon thyme
1 teaspoon salt, to taste
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 litre (4 cups) water
250 grams (1 1/2 cups) cooked or canned white beans, drained and rinsed
Zest and juice of a lemon

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