Leek, pea & watercress soup

fibre gf member megan bassett healthy leeks low calorie low fat peas soup vegan vitamin c watercress

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Source

Ingredients

1 tbsp olive oil , plus a drizzle to serve

2 leeks , finely sliced

4 small garlic cloves , crushed

650-800ml hot veg stock

80g watercress

400g frozen peas

1 small lemon , zested and juiced

small bunch of parsley , finely chopped

dairy-free crème fraîche and crusty bread, to serve (optional)

Method

Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.

Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.