This vibrant soup is packed with fresh flavours and is perfect for a light lunch or a satisfying starter. The sweetness of the peas and the earthiness of the leeks are perfectly complemented by the peppery watercress, making for a truly delightful meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 leek, white and light green parts only, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup frozen peas
• 4 cups packed baby spinach or watercress
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and leek, and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Pour in the vegetable broth and diced tomatoes, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. Stir in the peas and simmer for another 5 minutes, or until the peas are heated through.
5. Add the spinach or watercress and cook until wilted, about 1 minute.
6. Season with salt and pepper to taste.
7. Serve hot, with crusty bread for dipping.

Tips:

• For a richer flavor, you can add a tablespoon of butter to the pot when cooking the onion and leek.
• If you don’t have fresh watercress, you can use arugula instead.
• To make the soup ahead of time, simply let it cool completely and then store it in the refrigerator for up to 3 days. Reheat gently over low heat before serving.

This leek and pea soup with watercress is a delicious and easy way to get your daily dose of vegetables. It’s perfect for a quick and healthy meal, and it’s sure to please everyone at the table!

Spring recipes ☀️🌱🌷