Heat the oil in a large saucepan and add the leek, onion and garlic. Fry gently for 3-4 minutes until soft.
Add the potato, curly kale and butterbeans, then the water and stock powder. Bring to the boil, then reduce to a simmer and cook for 20 minutes until the potatoes are tender. Taste, and season with salt and pepper as required.
Add the parsley, then blitz with a hand blender or in a high-speed blender, and serve immediately.
Curly Kale & Butter Bean Soup https://www.thevegspace.co.uk/recipe-curly-kale-butter-bean-soup-optimum-thermocook-recipe/