Pea And Leek Soup

Pea And Leek Soup

We spent a weekend with relatives during the spring, and it was there that I had the opportunity to try a recipe from the Sainsbury’s magazine. What a perfect soup for spring, full of flavour and such a gorgeous colour. Such an easy-peasy soup!!!

INGREDIENTS

  • 700ml vegetable stock
  • 2tbsp vegetable oil
  • 1 large leek – outer leaves removed, washed and finely sliced
  • 2 large potatoes – peeled and finely diced
  • 500g frozen peas
  • 4tbsp mixed seeds (as a garnish)
  • 10g fresh mint – roughly chopped – to serve

METHOD

Heat the oil in a large pan and add the leek and potato. Cook on a low heat until softened but not browned.

Add the vegetable stock, cover with a lid and cook on a low to medium heat for ten minutes – until the potatoes are tender.

Add the frozen peas and 300mls of just boiled water and let simmer for a couple of minutes – until the peas are cooked through. Blend the mixture until smooth.

Ladle the soup into bowls, and garnish with a tablespoon of the seeds and sprinkle of the chopped mint.

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