Pea and Leek Soup

Ingredients

700ml vegetable stock

2Tsp vegetable oil

1 large onion

1 large leek

2 large potatoes

500g frozen peas

2Tsp lemon jiuce

4tbsp mixed seeds

10g fresh mint

Method

Heat the oil in a large pan. Add finely diced onion and potato. Cook on a low heat for 5 minutes, then add sliced leeks.  Continue to cook until the vegetables have softened but have not become too brown.

Add the stock, cover with a lid and cook on a low to medium heat for 10 minutes

Add the frozen peas and 300mls of just boiled water and let simmer for a couple of minutes - until the peas are cooked through. Blend the mixture until smooth. Add the lemon juice and stir.

Serve the soup,  and garnish with a tablespoon of the seeds and a sprinkle of chopped mint.

Notes

The original recipe did not have onion it. I added it before even making the recipe once. After the soup was made, I added lemon juice as the soup was dull and lifeless. The addition of the lemon juice perked it up.