• 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 200 g leeks, trimmed and chopped
  • 200 g celery, trimmed and chopped
  • 500 g frozen garden peas
  • 750 ml vegetable stock
  • 14 g fresh mint, leaves picked and chopped
  • Crème fraîche, to serve
  • Crusty bread, 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.

  3. 3

    Divide among bowls, swirl through a little crème fraîche and some cracked black pepper, and serve with crusty bread. If serving chilled, let the soup cool slightly before refrigerating, and give it a good stir before serving.


    Cook's tip: a scattering of ready-made croutons will add a bit of crunch to the soup. Or, you could easily make your own - tear a small loaf of bread into bite-size pieces and toss in a bowl with some olive oil. Spread out on a lightly oiled baking tray and bake for about 5 minutes or until crisp and golden.

Nutritional Details

Each serving provides
  • Energy 574kj 137kcal 7%
  • Fat 6.4g 9%
  • Saturates 2.8g 14%
  • Sugars 3.4g 4%
  • Salt 0.2g 3%

% of the Reference Intakes

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

Each serving provides

12.2g carbohydrate 1.7g fibre 6.8g protein

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