Leek, potato and pea soup

Leek, potato and pea soup

INGREDIENTS : 

- 1/2 tablespoons vegetable oil

- 2 large potatoes, washed and diced, skin on (about 400g prepared weight)

- 400ml water

- 1 teaspoon bouillon powder

- 1 teaspoon dried mixed herbs or 1 tablespoon fresh parsley, finely chopped

- 600ml semi-skimmed milk

- 200g frozen peas

METHOD :

1. Heat the oil in a large pan, add the leeks and potatoes, and cook for about 5 minutes.

2. Add the water, bouillon powder and herbs and simmer until the vegetables are soft.

3. Add the milk and peas and heat through until the peas are cooked.

4. Sieve, mash or blend the soup (or leave it as it is).

For babies : 

If serving this soup to a baby: •don’t add the bouillon powder until after you have taken out the baby’s portion, and •allow the soup to cool before serving.

Enjoy it .