- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 200 g leeks, trimmed and chopped
- 200 g celery, trimmed and chopped
- 500 g frozen garden peas
- 750 ml vegetable stock
- 14 g fresh mint, leaves picked and chopped
- Crème fraîche, to serve
- Crusty bread, to serve
Heat the oil in a large saucepan over a low heat. Add the garlic and sauté until lightly golden. Add the leeks and celery and continue to cook, stirring, for 5-10 minutes until soft but without colour.
Mix in the peas, vegetable stock and mint, then bring to a simmer. Cook gently for 20 minutes. Using a hand blender, purée the soup in batches until smooth.
Divide among bowls, swirl through a little crème fraîche and some cracked black pepper, and serve with crusty bread. If serving chilled, let the soup cool slightly before refrigerating, and give it a good stir before serving.
Cook's tip: a scattering of ready-made croutons will add a bit of crunch to the soup. Or, you could easily make your own - tear a small loaf of bread into bite-size pieces and toss in a bowl with some olive oil. Spread out on a lightly oiled baking tray and bake for about 5 minutes or until crisp and golden.