15-minute ‘Spring greens’ soup

Ingredients:

750 ml vegetable stock (or chicken stock)

200 g leeks, white parts only, sliced into chunks

250 g broccoli, sliced into florets

250 g frozen/fresh peas

a generous handful baby spinach

a small handful fresh mint leaves, stalks discarded

125 ml First Choice Cream

salt & pepper, to taste

For Serving: (optional)

a swirl of First Choice Cream

a few drops of extra virgin olive oil

a few tablespoons pumpkin seeds, smoked & roasted

croutons, or ciabatta brushed with olive oil and toasted

a few fresh pea shoots

a few mint leaves

a few sugar snap peas, finely sliced

Directions:

Place the stock in a medium-size pot over medium heat. While it is heating up, place the leeks and broccoli in a food processor and pulse until it matches the size of peas.

Add the pulsed vegetables along with the peas to the stock and bring to a boil. As soon as it boils, turn down the heat and simmer for 4 minutes, then add the spinach and simmer for another minute.

Remove from the heat and carefully ladle into a powerful blender. Add the mint and cream and blend to a very smooth puree.

Season generously with salt & pepper, then mix well. Serve at once, with a swirl of cream and your choice of toppings and bread (can also be served at room temperature).

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15-minute ‘Spring greens’ soup