Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.72 dollar
Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 medium potatoes, peeled and diced
- 2 large leeks
- 3 medium zucchini, grated
- 200grams peas, frozen
- 2 cloves garlic, peeled and minced
- 1.20L vegetable stock
- 1 bunch mint, fresh, leaves chopped
Nutrition per serving
900kJ / 215Cal
900 Kilojoules or 215 Calories
10% of daily energy intake*
Protein
7.1grams
Fat
5.8grams
Carbs
30.8grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pea and mint is a classic with the addition of zucchinis for extra greens and spring flavour.
Instruction tip
Top with a swirl of yoghurt or creme fraiche to serve.
Method
Step 1 of 3
Heat the oil in a large, deep saucepan on medium low heat and gently cook the leeks for 3-4 minutes, add the potatoes and garlic and cook for 2 minutes.
Step 2 of 3
Pour in in the stock, bring to the boil, reduce the heat and simmer for 15 minutes until the potatoes are tender. Stir in the zucchini and peas and cook for 5-6 minutes.
Step 3 of 3
Remove the pan from the heat, stir in the mint leaves and blend well with an immersion blender, until smooth.
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