Pea, leak and potato soup

Health benefits:

• Helps to soothe a bloated tummy
• Aids digestion
• Easy to digest & assimilate

Serves 4 

Preparation & cooking time 30mins  

Ingredients  

• 3 large leeks, about 3cm diameter 
• 2 tbsp of rapeseed or olive oil 
• 2 vegetable stock cubes (good quality)  
• 1 ½  litres water  
• 3 medium potatoes cut into 5mm cubes  
• 225g frozen petits pois or fresh baby peas  

Method 

• Cut the leeks in half lengthwise and then into chunks. Now cut the leeks into small chunks. Place in a large bowl and rinse in cold water to clean. Strain through a sieve. 
• In a medium size heavy bottom cooking pot, add the oil. Place the chopped leeks into the cooking pot and cook for around 10 minutes until slightly softened (add a little water if it starts to burn). Add water, stock cubes, potatoes and bring to the boil; reduce heat and simmer for 10 minutes. 
• Add the peas, cook for another 5 minutes or until the vegetables are tender soft. 
• Puree the soup with a hand blender or puree in a food processor or liquidiser, then return to the cooking pot and reheat if necessary. Lightly season to taste. 

• Vegan
• Vegetarian
• Wheat-free
• Gluten-free
• Dairy-free