Leek, pea & watercress soup

Name: Leek, pea & watercress soup
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
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 fraîcheand crusty bread, to serve (optional)

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Prep Time: 10 minutes

Cook Time: 22 minutes

Total: 32 minutes

Servings: 4

Author : GF member Megan Bassett

fibre healthy leeks

Ingredients

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1 tbsp olive oil, plus a drizzle to serve2 leeks, finely sliced4 small garlic cloves, crushed650-800 milliliters hot veg stock80 grams watercress400 grams frozen peas1 small lemon, zested and juicedsmall bunch of parsley, finely choppeddairy-free crème fraîcheand crusty bread, to serve (optional)

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Instructions

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Step 1

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.

Step 2

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.