The soup can easily be made a few days before you want to serve it, perfect for meal prepping for a busy week ahead.
|4 tbsp||olive oil|
|330 g||leeks — pale green & white parts only, washed & finely sliced|
|3 cup||frozen peas — plus extra to garnish|
|2||garlic cloves — minced|
|1.2 l||vegetable stock|
|2 tbsp||fresh parsley — chopped|
|1 tbsp||fresh mint — chopped|
|4 tbsp||crème fraîche|
|1 cup||broccoli florets|
|1||lemon — zest only|
|1 cup||baby spinach|
|salt and black pepper|
|pea shoots — optional, to garnish|
Heat the olive oil in a medium saucepan over a medium heat, add the leeks, a few pinches of salt and cook covered until the leeks are soft and cook down to half their volume, about 10 minutes.
Add the garlic and cook until fragrant for 3 minutes, add the vegetable stock and the broccoli and simmer for 10 minutes. Turn off the heat.
Add the spinach and peas and leave to cook for 3 minutes, add the herbs (reserving some for garnish) and the crème fraîche and mix well.
Blitz the soup with a hand-blender until smooth, season well with salt, pepper and lemon zest.
Ladle the soup into warmed bowls and garnish with the reserved peas, herbs and a drizzle of oil.
Recipe by Adrè King from Adrè’s Kitchen, follow along on Instagram for more.