Leek and Pea Soup

SOUP2Serves 4/6

Ingredients
1 x med to large brown onion (peeled and roughly chopped)
A little cooking oil (approx 1 tablespoon)
4 x largish leeks (approx 550gms after they’ve been trimmed and sliced, tough outer edges removed)
800ml vegetable stock (I use kallo yeast free vegetable stock cubes – 1.5 cubes)
2 cups (approx 300gms) frozen peas
150ml soya milk
Black pepper and salt if needed

Method
Fry the onion in the oil over a gentle heat without browning until it softens – a few minutes.
Wash the trimmed and sliced leeks and add to the pan stirring to coat in the oil and onion. Cover the pan and cook over a gentle heat for about 15 minutes, stirring occaisionally.
Cover with the vegetable stock and bring to the boil.  Reduce heat and simmer for about 10 minutes or so until the leeks are tender.
Add the peas to the pan bring back to the boil and simmer for about 3 or 4 minutes.
Remove from the heat and blend using a hand blender.
Lastly add the soya milk and blend a bit more. (If too thick add a little more water or soya milk).
Season with black pepper and a little salt if required.

Serve garnished with fresh pea shoots and watercress.

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