Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.