Make this soup in a big batch and freeze it for busy days, knowing that you can come home to a warming nutritious meal. It’s great for a winter reset and the perfect way to get all your greens in.
Ingredients
Method
Ingredients
- 30ml coconut oil
- 2 leeks, washed and chopped
- 3 cloves garlic, minced
- 480g frozen peas
- 400g baby spinach
- 1 Litre vegetable stock
- 83g freshly chopped parsley
- 83g freshly chopped coriander
- 400ml coconut milk
- Sea salt and freshly ground black pepper
- Olive oil and pea shoots, to serve
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Method
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1Heat a 26cm Le Creuset Signature Round Casserole or Soup Pot over medium heat and add the coconut oil. Once melted, add the leeks and sauté until translucent. Add the garlic and cook for 1 minute until fragrant. Add the frozen peas and baby spinach and mix well.
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2Pour the stock over and place the lid on your casserole. Allow to steam for 5 minutes. Remove the lid and season well. Add the herbs and transfer the soup to a blender. Blend until smooth. Return to a clean casserole and place over medium heat. Whisk in the coconut milk and season to taste.
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3Serve with a drizzle of olive oil and pea shoots. This recipe also goes well with sourdough crackers.
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