Green Pea, Leek, and Broccoli Soup

This is my version of an all-time favourite. Traditional recipes of Leek and Pea Soup or Leek and Potato Soup are plentiful. I personally like the taste of broccoli in mine. This soup has a delightfully creamy taste balanced beautifully with a squeeze of lime and freshly minced cilantro.

 Ingredients:
1 tbsp olive oil
½ onion, chopped
1 garlic clove, finely chopped
1 leek, chopped
1 cup broccoli florets
1 cup fresh peas
1 small potato, peeled and cubed
2 cups Homemade Vegetable Stock {Recipe to follow}
Salt to taste
Black pepper, freshly ground
1/2 lemon
1 tsp cilantro, minced
1 tbsp single cream/half & half

Method:

1. Heat the oil in a pan. Add the onion and leek and sauté for three minutes. Next, add the garlic and fry for one minute. 
2. When soft and transparent, add the potatoes and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for around 10 minutes.
3. Next add the peas and broccoli and continue to simmer gently for another 15 minutes. 
4. Cool completely, then puree in the blender.
5. Warm to serve, blend in the fresh cream, and season to taste with salt and freshly ground black pepper.Pour into soup bowls or soup mugs. Serve with a squeeze of lime, and sprinkle some cilantro on top.

Some freshly baked garlic bread will do great justice to this flavourful soup.

Find this recipe @ The Back Burner - The Key Ingredient Blog.

Vegan Substitutes: 
Use Coconut Cream in place of Single Cream/Half & Half

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