Potato and leek soup with green peas
Potato and leek soup is a classic, warming dish for the winter months. Adding a few seasonal ingredients it can easily be transformed into a zesty soup which is ideal on cold days during spring time! It’s a vegan, gluten-free and healthy recipe, which is super easy to make. Serve it with crispy bread, flat bread, scones or fritters etc.
Ingredients
Method
- Roughly chop the leeks, potatoes, carrot and garlic.
- Heat the oil in a large saucepan and gently sauté the leek and garlic for about 10 minutes .
- When the leek has softened, add the carrot and potato pieces. Put the lid on and sauté for 5 minutes.
- Add the stock and bay leaf. Bring to the boil, then simmer for 20 minutes, until the potatoes have started to fall apart.
- Add the peas and cook for 5more minutes, then turn off the heat and add the mint leaves. If you want a rustic texture, mash it with a potato masher. If you want a smooth soup, use a blender and whiz it until silky.
- Add the lemon juice just before serving.