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Export 7 ingredients for grocery delivery
Step 1
Healthy vegetarian dinner: Spring pea soup in a bread bowl
Step 2
Slice the leeks in half lengthwise, then rinse well and slice thinly into half-moons.
Step 3
Heat the oil in a medium (4-quart) pot over medium-low heat. Add the leeks, garlic, and 1/4 teaspoon salt and cook, stirring occasionally, for 2-3 minutes until the leeks start to soften.
Step 4
Cover and cook for 10 minutes more, stirring occasionally, until the leeks are very soft.
Step 5
Uncover and add the broth and diced potato. Increase the heat to medium and bring the broth to a simmer. Cook for 15 minutes, until the potatoes are very soft and almost falling apart.
Step 6
Add the peas and cook just until they are thawed and warmed through.
Step 7
Carefully transfer the soup to a blender and puree. Depending on the size of your blender, you may need to do this in two batches. Taste add add more salt as desired.
Step 8
To serve, slice around the top edge of each bread boule to remove the "cap." Hollow out the bread into a bowl with your fingers or a small serrated knife.
Step 9
Ladle the soup into the bread bowls and garnish with your choice of toppings: cracked black pepper, chives or dill, a drizzle of crème fraiche or plain Greek yogurt, and/or lemon zest.
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