PEA SOUP WITH GARLIC CROUTONS AND FETA

Serves 4

2 tbsp butter

2 leeks, trimmed and chopped 1 small onion, chopped

1l/33 fl oz/4¼ cups vegetable stock 600g/21oz/4 cups peas (fresh or frozen), plus extra for topping A handful of fresh mint leaves, chopped

2 tsp salt

½ tsp black pepper

80g/3oz/⅓ cup crème fraîche

To serve:

Crispy croutons

2 tbsp Feta, crumbled

A small handful of chives, chopped

1 Heat the butter in a large frying pan over a medium heat and cook the leeks and onion for 10 minutes until soft.

2 Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for five minutes until tender.

3 Remove from the heat and stir in the mint, salt and pepper. Purée the soup with a hand blender, or transfer to a blender to purée in batches.

4 Return to a low heat. Stir through the crème fraîche. Top with croutons, Feta, chives and extra peas to serve.

Per Serving 260kcals, 11.4g fat (6.7g saturated), 31.3g carbs, 10.2g sugars, 10.1g protein, 9.7g fibre, 2.142g sodium