The Vegetarian Society Cookery School also suggests:

  • Using parsnip instead of potato.
  • Making a simple stew by adding tins of tomatoes and chickpeas.

Ingredients

  • 1 tablespoon vegetable oil
  • ½ onion, peeled and chopped
  • 1 leek, washed, trimmed and chopped
  • 500ml light vegetable stock
  • 1 small baking potato, peeled and cut into cubes
  • 1 handful frozen peas

        Method

        1. Heat the oil in a medium-sized saucepan and fry the onion and leeks until soft.
        2. Add the stock and potato and bring to the boil. Simmer for 20 minutes.
        3. Add the peas and bring back to the boil, then simmer for 5 minutes.
        4. Cool slightly and blend with a food processor. Season to taste.

        For more great ‘Soups and Sandwiches’, click here.

        Recipe details

        Serves: 2

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        35 mins

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