4 servings
Prep: 15 mins,
Cooking: 20 mins
The soup can easily be made a few days before you want to serve it, perfect for meal prepping for a busy week ahead.
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Ingredients (13)
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 |
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