Many people are rather scathing about the good old frozen pea but I’m a big fan. Being a member of the legume family peas are higher in protein than most veg; full of vitamins such as vitamin B, C, E and K as well as iron, zinc, fibre and antioxidants. This soup is very easy to make and results in a vibrant green soup which lifts the spirits and fills the belly.
2 leeks
1.5 litres vegetable stock/bouillon
1 lb frozen peas/petit pois
2 cloves garlic
Knob of butter
A handful of fresh mint
Melt the butter, sauté leeks in the butter until tender.
Add the stock and the frozen peas.
Simmer for 10 minutes and let cool. Whizz up with a hand blender and add the mint … hey presto lunch is ready …
