2 tbsp olive oil
1 litre vegetable stock
1 large potato peeled and cubed
350g pea pods
150g fresh or frozen peas
Handful of fresh parsley, leaves & stalks
In a large saucepan, heat the olive and sweat the onion and leeks for a few minutes until softened.
Add potato and stock, bring to the boil and fast simmer for 8 minutes. (check potatoes are soft)
Add the pea pods and peas, simmer for a couple of minutes.
Either use a stick blender and thoroughly blend or put in a blender in batches.
Pass through a sieve to remove any pod fibres if you want a perfect silky soup.
Can be eaten hot or cold.