Brighten your day with a tasty vegan soup that substitutes potato for dairy. It has a creamy texture, delicious flavour and a pretty pea green colour.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
2 leeks, pale section only, thickly sliced
1 large washed potato, peeled, coarsely chopped
4 cups (1L) Massel Vegetable Stock
500g pkt frozen peas
2 tbs lemon juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the leek, potato and stock in a large saucepan. Place over high heat. Bring to the boil. Reduce heat to medium and cook, partially covered, for 20 mins or until potato is tender.
Step 2
Reserve 1 cup (120g) peas. Add the remaining peas to the pan and bring to a simmer. Set aside to cool slightly.
Step 3
Use a stick blender to carefully blend the pea mixture until smooth. Return pan to medium heat. Add the lemon juice and reserved peas. Stir until heated through. Season well. Divide the soup evenly among serving bowls.
Combine the leek, potato and stock in alarge saucepan. Place over high heat. Bring to the boil. Reduce heat to medium and cook, partially covered, for20mins or until potato is tender.
Reserve 1 cup (120g) peas. Add the remaining peas to the pan andbring toasimmer. Set aside to cool slightly.
