Summery pea & basil soup

Name: Summery pea & basil soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp Essential Olive Oil; 2 large leeks (about 400g), trimmed and sliced; 1 clove/s garlic, finely sliced; 400 g frozen Essential Garden Peas; 750 ml low-salt vegetable stock; 12 g (about 30 leaves) Cooks' Ingredients Basil, plus extra to serve; 3 tbsp Essential Crème Fraîche, plus extra to serve; Squeeze of lemon juice (optional)

A vivid bowlful that makes a fabulous quick lunch with crusty bread and soft goat’s cheese.

4.5 out of 5 stars(14) Rate this recipe

VegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins
Pluscooling

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2 tbsp Essential Olive Oil
2 large leeks (about 400g), trimmed and sliced
1 clove/s garlic, finely sliced
400g frozen Essential Garden Peas
750ml low-salt vegetable stock
12g (about 30 leaves) Cooks' Ingredients Basil, plus extra to serve
3 tbsp Essential Crème Fraîche, plus extra to serve
Squeeze of lemon juice (optional)

Heat the oil in a large frying pan over a medium heat. Add the leeks and a pinch of salt. Fry for 5-6 minutes until the leeks are soft, then add the garlic and fry for 2-3 minutes more. Add the peas and stock, bring to a simmer and cook for a further 3-4 minutes. Take off the heat and allow to cool for 5 minutes.
Add the basil, crème fraîche and a squeeze of lemon juice (if using) to the pan; season. Whizz with a stick blender (or use a jug blender) until smooth. Taste, and adjust the seasoning if needed.
Reheat to serve, if necessary, then divide between bowls. Top with a little more crème fraîche, a few more basil leaves and a grinding of black pepper. The soup will freeze for up to 3 months.