Instructions

1. Slice the leek and roughly chop the broccoli
2. Heat the oil in a large saucepan and gently sauté the leek for about 7 minutes,.
3. Add the garlic and stir for a minute.
4. Add the broccoli, then pour in the stock and bring to the boil.
5. Gently simmer for 10-12 minutes, until tender, then add the peas and cook for another 5 minutes.
6. Turn off the heat. Add the balsamic vinegar and basil leaves.
7. Using a stick-blender, process the soup until you get a textured soup. Add more stock if it’s too thick.
8. Serve with a few basil leaves and some balsamic glaze or vinegar drizzled on top.