This soup is cheap and delicious! Literally, i think i spent about $6 making this soup. And better still, the whole thing takes about 15 minutes from start to finish. It's delicious and not too heavy, so ideal for the beginning of autumn. If you replace the butter with olive oil and omit the cream garnish, this dish is also suitable for vegans.
Ingredients (Serves 4)
- 1 leek
- 3 cloves garlic, crushed
- 500gm frozen green peas
- 4 cups vegetable stock
- 2 tsp cumin
- 2 tsp curry powder
- 1 tbsp butter
- Cream and black pepper for garnish
Slice the leeks thinly.
Heat the butter in a large saucepan over medium heat.
Add the leek and garlic and saute until soft.
Add the cumin and curry powder and cook for a further 2 minutes.
Add the peas and stock and bring to boil.
Remove from heat and blend soup into a puree.Serve with a dollop of cream and a sprinkle of black pepper, with crusty bread.