Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Leek, pea and spinach soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3 tbsp olive oil
- a knob butter
- 3 leeks, halved, washed and finely sliced
- 2 cloves garlic, chopped
- 1.5 litres veg or chicken stock
- 200g frozen peas
- 200g baby spinach
- 2 slices stale sourdough, torn or cut into small pieces
- 50g mixed seeds
Method
- STEP 1
Heat 2 tbsp olive oil and butter in a large pan, and add the leeks with a large pinch of salt. Cook gently for 10 minutes until really soft, then add the garlic and cook for a few minutes. Pour in the veg or chicken stock and bring to the boil.
- STEP 2
Add the frozen peas, baby spinach and sourdough, then simmer for 5 minutes. Use a stick blender to whizz until smooth. Season with salt and lots of black pepper, and keep warm.
- STEP 3
Heat 1 tbsp of olive oil in a frying pan over a medium heat and add the mixed seeds and a pinch of salt. Fry, tossing regularly, until they have browned slightly and smell toasty. Divide the soup between bowls and top with the crispy seeds and oil.
