A bowl of leek, spinach and pea soup, topped with seeds

Leek, pea and spinach soup

Name: Leek, pea and spinach soup
Total time: 30 min
Yield: 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

Preparation and cooking time
- Total time30 mins
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.