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Please note this recipe is classified as GREEN.

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  • 3 tablespoons olive oil
  • 1 large leek (white part only), finely chopped
  • 1 brown onion, finely chopped
  • 2 big cloves of garlic, finely chopped
  • 4½ cups chicken or vegetable stock (reduced salt)
  • 5 cups frozen peas
  • Pepper
  • 1 bunch dill or mint, finely chopped
  • ½ cup natural yoghurt


  1. Heat oil in a large saucepan, add leeks, onion, and garlic. Cook over low heat for about 10
    minutes or until soft.
  2. Add the stock, bring to the boil, reduce heat and simmer for about 10 minutes.
  3. Add peas, bring to gentle boil and cook for 5 minutes, or until the peas are tender.
  4. Remove from heat, season with pepper and add dill or mint.
  5. Blitz soup in blender until smooth and creamy.
  6. Whisk in the natural yoghurt and serve.

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