If you are looking for healthy and quick lunch ideas, this Green Pea and Leek Soup is your answer. This creamy, light and fulfilling recipe is a holiday detox superstar – easy to make, inexpensive, so tasty and packed with only-good benefits, you have to try! Delicious as it is, it also pairs well with bread, roasted ham and whole green peas for a more rich version. So choose your own soup adventure.
Serves 4
2 tbsp olive oil
1 onion, diced
1 garlic clove, sliced
2 small leeks, sliced
1 cup green peas, frozen
1/4 cup white wine
1 cube vegetable stock
2 cups hot water
Salt and pepper
1. Cut away the root and the top part of the dark green leaves from the leek. Make one cut 3-inches from the end of the bulb, all the way to the end of the green. Repeat the same cut all around the leek until the greens look like a floppy mop. Hold the bulb and swish the “mop” end in cold water to remove the dirt.
2. Chop the onion, leek and garlic and add them to a large pot or dutch oven with olive oil.
3. Sauté the onion, garlic and leek with a pinch of salt for 5 minutes over high-medium heat until they start to brown.
4. Deglaze in white wine. Let it evaporate for a minute.
5. Add frozen green peas. Season with salt and pepper and stir to combine.
6. Add vegetable cube and hot water.
7. Bring it to a simmer.
8. Cover and cook for 15 minutes on low heat.
9. Using an immersion blender, blend the whole until smooth and creamy. Season to taste before serving.
Cheers Xx
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