• 1TbspOlive Oil
• 2TbspVegan Butter
• 2Leeks
• 2Garlic Cloves, finely chopped
• 600gPotatoes, finely chopped
• 1200mlVegetable stock
• 600gFrozen peas
• Handful of mint leaves
• Drizzle of olive oil
• Salt and pepper to taste
• Croutons and pea shoots to garnish

Instructions

1. 1

   Heat the oil and butter in a large saucepan over a medium heat.

2. 2

   Add the leeks and garlic, and cook for 5-7 minutes until softened.

3. 3

   Add the potatoes and vegetable stock, and cook for 15mins or until the potatoes are done.

4. 4

   Save a handful of peas for the garnish, then add the remaining peas and the mint to the pan, and cook for a further 5 mins.

5. 5

   Season with salt and pepper.

6. 6

   Blend until smooth in a blender or food processor.

7. 7

   Serve drizzled with olive oil and sprinkled with croutons, the reserved peas and the pea shoots.