- 1tbsp olive oil
- 1 medium leek, roughly chopped
- 1 onion, roughly chopped
- 1 garlic clove, finely chopped
- 500g frozen peas
- 1 baby gem lettuce, leaves roughly chopped
- Large handful fresh mint leaves
- 800ml very low salt, gluten-free vegetable stock, hot
- 1–2tbsp lemon juice
- 4tbsp half-fat crème fraîche, to serve (optional)
- Heat the oil in a large saucepan. Add the leek and onion and cook over a gentle heat for 5 min or until the onion is soft but not coloured. Add the garlic and cook for 1 min more.
- Add 400g of the peas, all the lettuce, most of the mint leaves (reserving some to garnish) and 700ml of the stock. Bring the soup to the boil, then reduce the heat and simmer for 2–3 min.
- Take the soup off the heat, then blend with a stick blender or in a food processor until you have a thick purée. Add more stock until you reach the consistency you like, then add the remaining peas. Return to a medium heat and warm through for 2–3 min. Add lemon juice and ground black pepper to taste.
- Serve the soup hot or cold, with a drizzle of crème fraîche, if using, garnished with the remaining mint leaves. Add a swirl of mint oil (see below), if you like. It’s also delicious served with some crusty soda or sourdough bread.
Davina’s DIY mint oil: Blitz a large handful of fresh mint leaves with 2–3tbsp olive oil in a small blender until smooth, then season with black pepper. Add more oil if necessary to make a pourable consistency, then drizzle over the soup to serve.