Jess' Spring Green Soup
By Jess Murphy
Batch make this soup and freeze it for a quick nutritious lunch. The pesto and yoghurt are also so versatile and can be used in many different dishes.
4 people
25 minutes
10 minutes
Ingredients
- 4 slices Bread to serve (optional)
- 400 g Frozen Peas
- 4 - Garlic Cloves crushed
- 2 - Leeks finely sliced
- 1 - Lemon half, zested and juiced
- 11 tbsp Olive Oil plus a drizzle to serve
- 1 - Parsley finely chopped
- 1 tbsp SuperValu Crème Fraîche
- 1 - Vegetable Stock Cube
- 80 g Watercress
Method
- Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
- Pour in the hot vegetable stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Whizz until smooth.
- Stir through the lemon juice and zest, then season to taste. Stir through half of the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil.
- Place all yoghurt dressing ingredients in a food processor and blend until combined.
- Place all dry pesto ingredients in a food processor and pulse. Slowly drizzle in the oil until it is your desired consistency. Season to taste.
- Garnish your soup with a swirl of yoghurt and a dollop of pesto and serve with your bread of choice.
