Pea, Leek and Broccoli Soup (SF)

[Guest guest]

Pea, Leek and Broccoli Soup

(or Leek and Broccoli Soup if you leave out the peas)

 

 

1 onion, chopped

1 or 2 cloves garlic, crushed

2 cups chopped leeks, washed well

250 g (8 oz) potatoes (2 or 3 potatoes), diced

3 1/2 cups vegetable stock

2 cups broccoli florets

1 1/2 cups frozen peas

1 bay leaf

2 or 3 tablespoons (6 or 9 tsp) finely chopped fresh parsley

salt and pepper

 

 

Place onion, leek, potatoes, water, stock powder and bay leaf in a

large saucepan. Simmer for around 10 minutes, stirring frequently.

 

Add the broccoli and peas and simmer for another 10 minutes,

stirring occasionally.

 

Remove from heat and discard bay leaf. Puree in a blender or food

processor until smooth.

 

Add parsley and season to taste with salt and pepper. Return to

saucepan and reheat.

 

Serve garnished with more parsley.