Low in fat and lighter than the more traditional leek & potato version. Serve with Rye bread for a warming family lunch. You and your children will love this easy to make little green soup.
I prefer to use the whites of the leek, but this is preference only, so feel free use the whole vegetable.
Little Green Soup
- 2tsp olive oil
- 1 medium potato
- 1 leeks (about 200 grams) sliced & and rinsed
- 100g broccoli florets
- 50g frozen peas
- 1.5 litter of hot stock (vegetable or chicken)
- clove of garlic
- salt/black pepper
*makes 3-4 portions
*suitable for freezing
*Prep time 15 minutes
*Cooking 45-50 minutes
Heat the olive oil in a large heavy based pan and sauté the leek and garlic for about 10 minutes until tender. Add the potato and cook for a further 5 minutes.
Pour in the stock, add broccoli and peas and bring to a boil then cover and reduce the heat to a simmer for about 15 – 20 minutes or until the vegetables are tender.
Cool then pureé until smooth – blend with food processor or hand blender until runny and smooth. Add a salt and generous sprinkle of black pepper to taste and serve piping hot.
Sprinkle with cheese and serve with nice fresh bread.