Soups are just an amazing hearty, warming meal for the cold weather. There is something comforting about a big bowl of soup whilst the rain bashes on your window (as long as you are inside!). I need colour in my life and tend to go for bright coloured soups in winter to contrast against the grey skies…so green is as bright as I can get in winter…although I am eyeing up the orange of pumpkin..! This soup I leave chunky and do not blend it. It seems to make it extra comforting and the flavours are just delicious!
To make this vegan, omit the butter and use another oil, perhaps coconut oil? I just love the taste of leeks cooked in butter…adds another layer of taste to the uplifting combination of mint and peas..(well to me anyway!)
4 large leeks, trimmed and finely chopped
2 cups peas (fresh or frozen)
3 cups stock (I use vegetable because I am vegetarian, but chicken would be good for the non veggies)
3 tblspn fresh mint, chopped
3 tblspn butter
1 tspn salt
1/2 tspn pepper (I prefer white pepper for this)
- Melt the butter in a saucepan and cook the leeks gently for about 20 minutes, stirring occasionally so that they do not go brown. You want them to be soft.
- Add the peas and stock.
- Bring to the boil and simmer for 10 minutes.
- Add the mint and season.
- Serve, slurp and enjoy!