Serves 4

30g butter
2 leeks, trimmed and chopped
1 small onion, chopped
1l vegetable stock
600g peas (fresh or frozen), plus extra for topping
A handful of fresh mint leaves, chopped
2 tsp salt
½ tsp black pepper
80g crème fraîche

To serve:
Crispy croutons
2 tbsp Feta, crumbled
A small handful of chives, chopped

1. Heat the butter in a large frying pan over a medium-low heat and cook the leeks and onion for 5-10 minutes until soft.
2. Add the stock, increase the heat to high and bring to a boil. Add the peas and cook for five minutes until the peas are tender.
3. Remove from the heat and stir in the mint, salt and pepper. Purée the soup with a hand blender, or in batches in a blender.
4. Return to a low heat. Stir through the crème fraîche. Top with croutons, Feta, chives and extra peas to serve.

Per serving: 260kcals, 11.4g fat (6.7g saturated), 31.3g carbs, 10.2g sugars, 10.1g protein, 9.7g fibre, 2.142g sodium