• 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 200g leeks, washed, trimmed and chopped
  • 200g celery, washed, trimmed and chopped
  • 500g frozen garden peas
  • 750ml vegetable stock, made with 2 vegetable stock cubes
  • 14g fresh mint leaves, washed and chopped
  • 50g crème fraîche, to serve


  1. 1

    Heat the oil in a large saucepan over a low heat. Add the garlic and sauté until lightly golden. Add the leeks and celery and continue to cook, stirring, for 5-10 minutes until soft but without colour.

  2. 2

    Mix in the peas, vegetable stock and mint, then bring to a simmer. Cook gently for 20 minutes. Using a hand blender, purée the soup in batches until smooth. Divide between bowls and swirl through a little crème fraîche.

Nutritional Details

Each serving provides
  • Energy 490kj 117kcal 6%
  • Fat 5.2g 7%
  • Saturates 2.0g 10%
  • Sugars 5.5g 6%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 193kj/46kcal

Each serving provides

3.8g carbohydrate 1.8g fibre 2.2g protein

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