Our Brigade nutritionist, Greg Lessons, delves into his kitchen cupboard to show us how to cook a tasty and healthy meal using up ingredients you might already have at home - saving you the need to venture out during lockdown for more groceries. This week he is making Pea, Leek and Onion Soup!
For this recipe you will need:
• 1 onion diced
• 1 leek thinly sliced
• 175g peas
• 2 tbsp fresh parsley chopped
• 450 ml of very low salt vegetable stock
• 1 small baking potato (200g) peeled and diced
Heat 2 tsp oil in a pan on a medium heat. Sauté the onion and leek for 5 min or until softened. Stir in the potato and stock and season with black pepper. If using fresh peas, add them at this stage; if using frozen peas, add them in 10 mins time. Bring the mixture to the boil, reduce the heat, cover and simmer for 15-20 mins, until the vegetables are tender, stirring occasionally. Remove from the heat and then purée the soup using a hand-held blender or in a food blender, until smooth. Stir in the parsley and serve.
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