Leek, Pea and Mint Soup (LC)
Ingredients
- 1 tbsp olive oil
- 2 large leeks, sliced and well washed
- 240g frozen peas
- 1 low-sodium vegetable stock cube
- Black pepper for seasoning
- 750ml boiling water
- 4–6 small mint leaves (adjust to taste)
- 3 handfuls of spinach
- Black pepper
To serve (per portion):
- 1-2 tbsp greek yoghurt
Instructions
Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook gently for 5–7 minutes until soft but not browned.
Stir in the frozen peas, crumble in the stock cube, season with black pepper and pour over the boiling water.
Cover and simmer for 8–10 minutes until the peas are tender and bright green.
Stir in the mint leaves and spinach. Start with less mint, you can always add more after blending.
Allow to cool slightly, then blend with a stick blender until smooth.
Top each portion with greek yoghurt and serve.
Note - This recipe serves 3. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
If you choose to leave out the yoghurt, be sure to include a portion of protein with your soup. This could be 1–2 boiled eggs or a serving of meat, fish, or a vegetarian alternative. The protein can be stirred into the soup or served on the side.