Recipes
Pea, leek and new potato soup
Cook up a vibrant bowl that’s bursting with veg and finish off with tangy salad cheese for a little added zing.
Cook up a vibrant bowl that’s bursting with veg and finish off with tangy salad cheese for a little added zing.
Cook: 25 Mins
Serves: 4
Price: £0.56 per serving
Nutritional Information
Each 407g serving contains
Energy
3325kj
195kcal
3325kj
195kcal
10%
Fat
6.5g
6.5g
Low
9%
9%
Saturates
2g
2g
Low
10%
10%
Sugars
8.1g
8.1g
Low
9%
9%
Salt
1.06g
1.06g
Low
18%
18%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
817kj/195kcal
Typical energy values per 100g:
817kj/195kcal
Ingredients
2 Asda Mild & Sweet Trimmed Leeks, washed
3 tsp vegetable oil
150g Asda Firm & Flavoursome Baby Potatoes, halved or larger ones quartered
1.1 litre stock made with 1 vegetable stock cube
450g Asda Frozen for Freshness Garden Peas
10g Asda Mild & Peppery Flat Leaf Parsley, chopped
50g Just Essentials by Asda Greek Style Salad Cheese, crumbled
Method
1
Slice the top 4cm, the greenest part, off the top of each leek, then wash, slice and set aside. Wash and slice the remaining paler part of the leek into 1.5cm rounds. Add to a large saucepan with 2 tsp of the oil and cook over a low heat with the lid on for 4–5 mins to soften.
2
Add the potatoes then pour over the stock. Cover and simmer for 12 mins until the potatoes are cooked through, adding the peas for the final 3 mins.
3
As the soup simmers, fry the reserved green parts of the leek in the remaining 1 tsp oil in a non-stick pan over a medium heat for 3–4 mins until softened and lightly charred.
4
Remove the soup from the heat and use a hand-held stick blender or food processor to blend until smooth or to your liking. Stir in ½ the parsley and season to taste with salt and pepper.
5
Divide between 4 bowls and scatter over the fried leeks and salad cheese. Top with the remaining parsley and a sprinkling of black pepper.
6
For crispy soup-toppers, air fry lightly oiled leek greens at 200ºC for 3–4 mins.