Instructions

1. Heat the oil in a saucepan, then add the leeks. Gently sauté until soft then add the garlic and cook for a minute.
2. Add the stock and bring to a boil.
3. Once boiling, add the asparagus and cook for a couple of minutes. Add the peas and cook for another 5 minutes. Turn off the heat and add the parsley.
4. Using a hand-held blender purée it until you get a smooth, silky soup. Add more stock if it’s too thick. Reheat if necessary.
5. Serve with chopped parsley scattered on top.