Spring Green Soup with Zesty Yoghurt & Pistachio Pesto

Ingredients

• 11 tbsp olive oil, plus a drizzle to serve
• 2 leeks, finely sliced
• 4 garlic cloves, crushed
• 1 veg stock cube
• 400g frozen peas
• ½ lemon, zested and juiced
• Parsley, finely chopped
• 1 tbsp SuperValu Crème Fraîche
• 80g watercress
• Crusty bread, to serve (optional)

Method

1. Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
2. Pour in the hot vegetable stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Whizz until smooth.
3. Stir through the lemon juice and zest, then season to taste. Stir through half of the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil.
4. Place all yoghurt dressing ingredients in a food processor and blend until combined.
5. Place all dry pesto ingredients in a food processor and pulse. Slowly drizzle in the oil until it is your desired consistency. Season to taste.
6. Garnish your soup with a swirl of yoghurt and a dollop of pesto and serve with your bread of choice.

Sustainable Tip: Batch make this soup and freeze it for a quick nutritious lunch. The pesto and yoghurt are also so versatile and can be used in many different dishes.