The kids will love helping to make this bright green veggie soup – and it’s good for them, too!
Skill level:Easy peasy
- Large knob of butter, about 30g (1oz)
- Dash of olive oil
- 1 leek, well-washed, trimmed and sliced
- 1 clove garlic, peeled and chopped, optional
- 1 medium potato, about 200g (7oz), peeled and cubed
- 1 ltr (1¾ pints) chicken or vegetable stock (made with 2 stock cubes)
- 500g (1lb) frozen peas, thawing
- Salt and freshly ground black pepper
- 2 Little Gem lettuces
- 6 pitta breads, toasted and cut into fingers, for serving
- Melt the butter with the oil in a large pan. Cook the leek and garlic, if using, for 5 minutes until soft. Add the potato to cook, stirring for a minute. Pour in the stock and bring to the boil.
- Simmer gently for 10-15 minutes, or until the potato will squash against the side of the pan. Add the peas and cook for another 5 minutes.
- Put the soup into a blender, or use a hand-held blender, to get it a smoother consistency. Add some seasoning to taste.
- Snip lettuce into shreds and put a few into warmed bowls, then ladle the soup in. Serve with toasted fingers of pitta bread.
- Cool soup, then pack into a plastic container, seal, label and freeze. Use within 2 months. Thaw in the fridge and reheat in a pan.
Top tip: Use a finely chopped onion instead of the leek, if you like. You can also add chopped Parma ham or cooked streaky bacon to the finished soup.Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.