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Prep Time
20 min
Cuisine
British
Looking for something fresh and light? This simple, summery pea shoot and leek soup is sure to satisfy. Made with tender pea shoots, leeks, garlic and fresh mint, souped up with tangy feta, crispy homemade wholemeal croutons and a sprinkling of chilli flakes. Tasty with a soupçon of sophistication!
Prep Time
20 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 473 kJ 113 kcal |
1582 kJ 377 kcal |
Fat of which saturates |
4.5 g 2.7 g |
15 g 8.9 g |
Carbohydrate of which sugars |
12 g 3.3 g |
40.2 g 10.9 g |
Fibre | 2.9 g | 9.8 g |
Protein | 5.6 g | 18.9 g |
Salt | 1.3 g | 4.35 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a full kettle
Cut the leek[s] in half lengthways and wash carefully to remove any grit from between the leaves
Slice the leek[s] finely, discarding the tough tops, outer leaves and root end[s]
Peel and slice the brown onion[s]
Heat a medium-sized pot over a low heat with a drizzle of olive oil
Once hot, add the sliced leek and onion with a pinch of salt and cook for 8-10 min or until softened
Meanwhile, tear the mini baguette rolls into small bite-sized pieces
Add the baguette pieces to a baking tray and put the tray in the oven for 15-20 min or until golden and crisp – these are your croutons
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the vegetable stock cube[s] in 800ml [1.4L] boiled water
Once the leek and onion has softened, add the chopped garlic and cook for 1-2 min or until fragrant
Once fragrant, add the vegetable stock and cook for 5 min
Meanwhile, strip the mint leaves from their stems and chop them roughly
Crumble the feta
After the 5 min, add the pea shoots and most of the chopped mint (save some for garnish!)
Transfer everything to a food processor and blitz until smooth – this is your pea shoot & leek soup
Top the pea shoot & leek soup with the croutons and crumbled feta
Garnish with the remaining mint leaves, the chilli flakes (Can't handle the heat? Go easy!) and a grind of black pepper
Enjoy!