Win­ter WARM­ERS

YOURS (UK) - - Inspiring You -

Per serv­ing: 232 cals, 11g fat (4g sat fat), 4g sugar, 1.2g salt

PEA, BA­CON & BROC­COLI SOUP SERVES: 6 PREP: 10 MINS COOK: 15 MINS

2 tbsp olive oil

1 leek, chopped

2 cloves gar­lic, crushed

1 litre (1 ¾ pt) wa­ter

2 large gluten-free veg­etable stock cubes 500g (1lb 2oz) broc­coli, cut into flo­rets

1 floury potato, coarsely grated

350g (12oz) frozen peas, thawed

30g (1oz) baby spinach leaves

110g (4oz) sour cream

3 ba­con rash­ers, rind re­moved, finely chopped 50g (2oz) pea shoots (op­tional)

1. Heat oil in a large heavy-based saucepan over a mod­er­ate heat. Add the leeks and gar­lic and cook and stir for 2 mins or un­til soft. Add the wa­ter and crum­bled stock cubes. Bring to the boil.

2. Add the broc­coli and potato and sim­mer, cov­ered, for 5 mins. Add the peas and spinach. Re­move from the heat. Add the sour cream.

3. Us­ing a stick blender whizz the soup un­til smooth. Sea­son

4. Fry the ba­con un­til golden.

5. La­dle the soup into bowls and top with ba­con and pea shoots (if us­ing).

Recipes+ Photo: Rod­ney Macuja, Recipes+

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