Pea & Leek Soup With Chilli Jam & Goats' Cheese Toasts
You'll have this veg-packed soup on repeat. First, blitz leek, peas, garlic and thyme till smooth. Then serve up with sweet and spicy chilli jam and goats' cheese toast on the side. Banging.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Olive oil, Water, Butter (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle
Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Peel your potato[es] and chop them into small, bite-sized pieces
Peel and finely slice (don't chop!) your garlic
Heat a pot with a lid with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a medium heat
Once hot, add half the sliced garlic (save the rest for later!) and cook for 1-2 min or until golden
Once golden, add a little red chilli relish (you'll use the rest later!), mix to combine then transfer to a bowl and set aside, reserve the pot – this is your garlic & chilli oil
Wipe the reserved pot clean and return it to a medium heat with a knob of butter and a drizzle of olive oil
Once hot, add the sliced leek with a pinch of salt and cook for 4-5 min or until softened
Meanwhile, dissolve your vegetable stock mix in 600ml [900ml] [1.2L] boiled water
Once the leek has softened, add the remaining sliced garlic and your dried thyme and cook for 1 min or until fragrant
Once fragrant, add the chopped potato with the vegetable stock and a pinch of salt and pepper and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook, covered, for 15-18 min or until the potato is fork-tender
Whilst the soup is cooking, preheat the grill to high
Slice your ciabatta[s] in half
Crumble your goats' cheese into rough bite-sized pieces
Grate your cheddar cheese
Add the halved ciabatta to a tin foil-lined baking tray and put the tray under the grill for an initial 1-2 min or until beginning to brown
Once browned, remove the tray from the grill and top with the remaining red chilli relish, crumbled goats' cheese and grated cheddar
Return the tray to the grill for a further 3-4 min or until the cheese has melted – these are your chilli jam & goats' cheese toasts
Once the potato is fork-tender, stir through your blanched peas with a generous pinch of salt and pepper
Blitz until smooth with a (stick) blender – this is your pea & leek soup
Serve the pea & leek soup in a bowl, season with a grind of black pepper and drizzle over the garlic & chilli oil
Serve the chilli jam & goats' cheese toasts to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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