
Ingredients
- 1 -2 tbsp olive oil
- 3 leeks slit lengthways to rinse and then roughly sliced
- 1-2 cloves garlic clove , crushed
- 300g peas
- 1.5 litres vegetable stock
- salt and pepper to season
Servings:
Instructions
- Prepare the leeks and peel the garlic cloves
- Heat the olive oil in large saucepan over a medium heat
- Add the leeks and crushed garlic and cook for five minutes or until the leeks have softened
- Add the stock and bring to the boil, then reduce to a simmer for 15 minutes
- Weigh the peas and add to the pan for the last 5 minutes
- Season with salt and pepper
- Blend thoroughly (if not blended enough the peas will sink to the bottom causing the soup to separate)
Recipe Notes
This soup freezes well making it a great one for batch cooking.
Add a few toasted almonds, a spoonful of cashew cream, or a dollop of pumpkin seed butter for additional protein.
This contains at least two portions of vegetables per serving.
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