Prepared and ready to serve in minutes, this delicious creamy soup can be eaten warm or served cold depending upon the season.
Prep 10 minutes
Cook 20 mins
575g Medium leeks, trimmed and finely chopped
2 Little gem lettuce hearts, roughly chopped
20 Mint leaves, roughly chopped
1x5ml tsp Light and mild olive oil
1L Vegetable stock
250g Frozen peas
Light sprinkling Sea salt and ground black pepper
230g Quark (virtually fat free soft cheese)
To Garnish Sprig of mint and leek twist
Lightly sweat prepared leeks, lettuce and mint with the melted butter and oil until softened.
Add the vegetable stock and bring to a gentle simmer for 5 minutes. Add the peas and seasoning and cook for a further 5 minutes. Season to taste
Blend until smooth with the quark. Return to the pan and warm until just warmed through but do not allow to boil.
Serve garnished with mint and leek.