Ingredients (serves 2):
- 2 cloves of garlic – sliced
- 2 small leeks – sliced
- 250g frozen peas
- 300ml veg stock
- 1 teaspoon of dried parsley
- Salt n pepper
- 1 slice of bread for making the croutons
Put the garlic, leeks, peas and parsley in a pan and pour over the vegetable stock. Bring to the boil and then simmer for 10-20 minutes, stirring occasionally. Season well with salt and pepper to your preference. Either transfer the soup mixture to a food processor or use a hand blender to blend the soup into a thickish mixture. Once you’re happy that it’s consistent return it to the pan over a medium heat. Heat the soup through and add some water if you want it a little bit thinner. Toast the slice of bread and cut into croutons. Pour the soup out into 2 bowls, make a swirl of cream/yoghurt if you like and top with the croutons. Simply but lovely!
0 Comments.