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Split your leek lengthwise and give it a quick wash under the tap. Chop roughly.
Peel your parsnips and chop them into chunks.
Into a large pot, add a drizzle of olive oil and a knob of butter.
Add in your chopped veg with a pinch of salt.
After a couple of minutes, add 3 whole peeled garlic cloves.
When the leeks have begun to soften (a couple of minutes), add in your stock.
Allow this to come up to a simmer for about 15 minutes before adding in your jar of butter beans.
Let these then simmer for between 5-10 minutes.
Use a stick blender to combine together.
Add in a grating of nutmeg and season to taste.
Serve up with a slab of buttered toast.