|1||onion — diced|
|1||leek — finely sliced|
|4 tsp||dried Italian herbs|
|4 cloves of||garlic — crushed|
|salt and black pepper — to taste|
|750 g||McCain Broccoli|
|250 g||McCain Peas|
|3–4 cup||vegetable stock|
|croutons — for garnish|
|Small bunch of||thyme|
Heat butter in a large pot over medium heat.
Add onions and leeks and allow to caramelise.
Once the onions and leeks are browned, add the Italian herbs, crushed garlic, salt and pepper.
Mix well and then add the broccoli and peas.
Allow to cook on medium to high heat for about 5 minutes before adding the vegetable stock.
Simmer for about 10–12 minutes.
With a handheld blender, purée the mixture to a creamy consistency.
Add the cream and season.
Garnish with croutons and the thyme and enjoy!
Recipe by Apriena Jugoo Pummer for McCain SA.