I’m in a definite pattern of making a big vat of soup at the weekend, for a relaxed lunch with enough leftovers for the week ahead. Like most people at this time of year, we’re really having to watch the pennies this month, so a frugal approach is essential.
This latest recipe was adapted from this month’s BBC Good Food mag and is really fresh and tasty. There’s no cream or potato involved, but it still manages to have a satisfyingly thick texture.
If you’re trying to be healthy this is a perfect tummy filler and is crammed full of flavour from the leeks and those gorgeous mouth-popping peas that I love so much.
Chunky pea and leek soup (adapted from BBC Good Food)
5 tbsp olive oil
5 shallots, thinly sliced
3 sticks celery, thinly sliced
3 garlic cloves, crushed
5 leeks, trimmed and thinly sliced
300g frozen peas
850ml vegetable stock
3 handfuls basil leaves
1. Heat the olive oil in a large pan on a medium heat, fry the shallots, celery and garlic and cook for about 5 mins until soft.
2. Stir in the leeks and cook for another 5 mins, then add the peas, the stock, season well and bring to the boil. Turn it down to simmer for a further 5 mins.
3. Ladle half of the soup into a food processor or bowl with stick blender, add the basil and blitz until smooth. Pour it back in with the remaining chunky soup and stir to combine. Check the seasoning and then pour into bowls and serve with crusty bread.
Tip: This soup keeps in the fridge well for a few days, or whack individual portions in the freezer for a quick lunch.