Leek, broccoli and pea soup

• 1 teaspoon olive oil
• 2 big leeks, rinsed and sliced
• 1 green garlic, sliced
• 1 medium sized broccoli, florets and stalk, chopped
• 4 cups frozen peas
• 1 litre organic vegetable stock*
• small handful of mixed fresh herbs (oregano, parsley, marjoram)
• freshly ground black pepper
• (pinch of salt)
• 100 g crumbled firm tofu, for serving
• 2 tablespoons lemon juice, for serving

1. Heat the olive oil in a large saucepan. Add the leeks and the garlic and cook for a few minutes.

2. Add the broccoli, peas and the vegetable stock. Bring to boil and let simmer until all vegetables are soft (20 minutes). Add the fresh herbs and season the soup with salt and freshly ground black pepper. Purée the soup in a blender and serve with firm tofu flavoured with some lemon juice or seasoning of your choice.

Serving Size: 3-4 servings, 6 cups

Number of Servings: 3

Recipe submitted by SparkPeople user JO_JESSICA.