A delicious and nutritious soup, ideal for warming those chilly winter evenings.
1 Onion, chopped
225 g/8 oz/2 cups Leeks (trimmed weight), sliced
225 gig oz unpeeled Potatoes, diced
900 ml/1 1/2 pints/3 1/4 cups Vegetable stock
1 Bay leaf
225 g/8 oz broccoli florets
175 g/6 oz/ 1 1/2 cups frozen peas
30-45 ml/2-3 tbsp chopped fresh Parsley salt and freshly ground black pepper parsley leaves, to
garnish
Serves 4-6
Put the onion, leeks, potatoes, leaf in a large stock and bay saucepan and mix together. Cover, bring to the boil and simmer for 10 minutes, stirring.
Add the broccoli and peas, 2cover, return to the boil and simmer for a further 10 minutes, stirring occasionally.
Set aside to cool slightly and remove and discard the bay leaf Puree in a blender or food processor until smooth.
Add the parsley, season with salt and pepper and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish with parsley leaves.
1 Onion, chopped
225 g/8 oz/2 cups Leeks (trimmed weight), sliced
225 gig oz unpeeled Potatoes, diced
900 ml/1 1/2 pints/3 1/4 cups Vegetable stock
1 Bay leaf
225 g/8 oz broccoli florets
175 g/6 oz/ 1 1/2 cups frozen peas
30-45 ml/2-3 tbsp chopped fresh Parsley salt and freshly ground black pepper parsley leaves, to
garnish
Serves 4-6
Put the onion, leeks, potatoes, leaf in a large stock and bay saucepan and mix together. Cover, bring to the boil and simmer for 10 minutes, stirring.
Add the broccoli and peas, 2cover, return to the boil and simmer for a further 10 minutes, stirring occasionally.
Set aside to cool slightly and remove and discard the bay leaf Puree in a blender or food processor until smooth.
Add the parsley, season with salt and pepper and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish with parsley leaves.
