Leek, potato and white-bean mashed soup

Wash hands. Split the white and light-green leek lengthwise and rinse dirt from between layers. Slice 5 mm thick. Cut 250 g peeled potato into 1.5 cm cubes (about 7 minutes).

Heat 15 ml olive oil in a saucepan over medium-low heat; cook 150 g leek and 8 g garlic for about 6 minutes, stirring until softened without browning.

Add 250 g potato, 450 ml stock and 0.5 g thyme. Bring to a boil over medium-high heat, then cover and simmer over low heat for about 15 minutes until a fork slides easily through the potato.

Add 150 g rinsed white beans and simmer over medium-low heat for about 3 minutes until hot throughout. Mash about one-third of the beans and potatoes using a fork or masher for 2 minutes to thicken.

Turn off the heat and stir in 1 g salt, 0.3 g pepper and 10 ml lemon juice for 1 minute. If too thick, loosen gradually with hot water and serve hot in three bowls.