This soup was another happy accident, when those bits of leftover vegetables combine to make a delicious lunch.
The first time I made it, I used the green end pieces of leek, floppy tenderstem broccoli and the stalk from a head of broccoli. However, it's just as tasty with fresh veg!
My husband likes to stir chunks of stilton into his, but I prefer my cheese on the side.
1 tablespoons of olive oil
25g knob of butter
1 medium white onion (150g)
200g frozen peas (or more if you prefer a thicker soup)
150g leeks
150g broccoli, including stalk
150g potato
800ml vegetable stock
Salt and white pepper
To garnish:
Mint leaves
- Roughly chop the onion and broccoli.
- Slice the leek into 1-2 cm pieces.
- Peel and dice the potato.
- Heat the oil and butter in the bottom of a medium to large pan.
- When the butter has melted, add the onion, broccoli potato and leek and cook over a low heat until the vegetables soften.
- Pour in the stock and season with salt and white pepper.
- Bring to the boil and then turn down the heat, cover and simmer for 20 minutes.
- Throw in the frozen peas and stir well.
- Bring back to the boil and then turn off the heat.
- Blend the soup and once it has cooled down a little, taste and adjust the seasoning.
- Serve garnished with mint leaves (optional).
