Wash the leeks and finely slice. Heat 1 tbsp oil in a large pan and add the leeks. Soften for 5 minutes over a medium heat and then add the garlic, 3 tbsp of the chopped parsley and all of the dill.
Stir for a minute to soften and then add the beans and a generous pinch of salt and mix.
Pour in the vegetable stock and bring to a simmer. Simmer for 5 minutes or until the stock has reduced by half. Add the nutritional yeast and soya milk. Stir for a few minutes over the heat but do not boil as the milk will split.
Season well with salt and pepper and squeeze in the juice of the lemon. Add the remaining 2 tbsp of chopped parsley. Mix well and serve.
Top with lemon zest, chopped dill and chilli breadcrumbs.