Summer Pea Shoot & Leek Soup, Feta & Croutons

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a full kettle

Cut the leek[s] in half lengthways and wash carefully to remove any grit from between the leaves

Slice the leek[s] finely, discarding the tough tops, outer leaves and root end[s]

Peel and slice the brown onion[s]

Heat a medium-sized pot over a low heat with a drizzle of olive oil

Once hot, add the sliced leek and onion with a pinch of salt and cook for 8-10 min or until softened 

Meanwhile, tear the mini baguette rolls into small bite-sized pieces 

Add the baguette pieces to a baking tray and put the tray in the oven for 15-20 min or until golden and crisp – these are your croutons

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the vegetable stock cube[s] in 800ml [1.4L] boiled water

Once the leek and onion has softened, add the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add the vegetable stock and cook for 5 min

Meanwhile, strip the mint leaves from their stems and chop them roughly

Crumble the feta 

After the 5 min, add the pea shoots and most of the chopped mint (save some for garnish!)

Transfer everything to a food processor and blitz until smooth – this is your pea shoot & leek soup