What is the total time required to make Leek, Pea & Rocket Soup with croutons & crème fraîche?

The total time required to make Leek, Pea & Rocket Soup with croutons & crème fraîche is between 30 and 50 minutes.

What are the main ingredients in Leek, Pea & Rocket Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter (optional)

What is the nutritional information of Leek, Pea & Rocket Soup?

Calories: 987, Carbs: 151 grams, Fat: grams, Protein: 36.1 grams, Sugar: 24.5 grams, Salt: 2080 grams

How do I prepare Leek, Pea & Rocket Soup?

GORGEOUS GREENS: Boil the kettle. Rinse and roughly chop the halved leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks until soft, 2-3 minutes (shifting frequently). Add the grated garlic, the NOMU rub, and the drained chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 500ml of hot water, the shredded rocket, the peas, the juice from 2 lemon wedges, and the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally). WINTER WARMER: Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley. Serve any remaining lemon wedges on the side. FOR THE FANCY DRIZZLE: Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside. CRISPY CROUTONS: Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season while still hot. SMOOTH OPERATOR: Remove from the heat and pour the leek, pea & rocket mixture along with ½ the crème fraîche and ½ the chopped parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season, and loosen with a splash of water if too thick. Keep over a low heat until serving.

What should be prepared from my kitchen to make Leek, Pea & Rocket Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter (optional)

Leek, Pea & Rocket Soup

A beautiful medley of nutritious, green ingredients are blended together to form a base of silky leeks, peppery rocket & slightly sweet peas. The soup is elevated with lemon zest, vegetable stock & NOMU Italian Rub for a soup-er duper winter meal. Finishished with crispy croutons.

Leek, Pea & Rocket Soup

with croutons & crème fraîche

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Creme Fraiche
Fresh Parsley
Garlic Clove
Garlic Cloves
Leeks
Lemon
Lemons
NOMU Italian Rub
Peas
Rocket
Sourdough Baguette
Sourdough Baguettes
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Butter (optional)

Serves 1

GORGEOUS GREENS
Boil the kettle. Rinse and roughly chop the halved leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks until soft, 2-3 minutes (shifting frequently). Add the grated garlic, the NOMU rub, and the drained chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 250ml of hot water, the shredded rocket, the peas, the juice from 1 lemon wedge, and the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea & rocket mixture along with ½ the crème fraîche and ½ the chopped parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season, and loosen with a splash of water if too thick. Keep over a low heat until serving.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season while still hot.
FOR THE FANCY DRIZZLE
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
WINTER WARMER
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley. Serve any remaining lemon wedges on the side.

Leeks - 100g
Garlic Clove - 1
NOMU Italian Rub - 10ml
Chickpeas - 120g
Vegetable Stock - 10ml
Rocket - 20g
Peas - 50g
Lemon - 1
Crème Fraîche - 50ml
Fresh Parsley - 3g
Sourdough Baguette - 1

Download the Recipe

Serves 2

GORGEOUS GREENS
Boil the kettle. Rinse and roughly chop the halved leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks until soft, 2-3 minutes (shifting frequently). Add the grated garlic, the NOMU rub, and the drained chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 500ml of hot water, the shredded rocket, the peas, the juice from 2 lemon wedges, and the lemon zest (to taste), and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea & rocket mixture along with ½ the crème fraîche and ½ the chopped parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season, and loosen with a splash of water if too thick. Keep over a low heat until serving.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season while still hot.
FOR THE FANCY DRIZZLE
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
WINTER WARMER
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley. Serve any remaining lemon wedges on the side.

Leeks - 200g
Garlic Cloves - 2
NOMU Italian Rub - 20ml
Chickpeas - 240g
Vegetable Stock - 20ml
Rocket - 40g
Peas - 100g
Lemon - 1
Crème Fraîche - 100ml
Fresh Parsley - 5g
Sourdough Baguette - 1

Download the Recipe

Serves 3

GORGEOUS GREENS
Boil the kettle. Rinse and roughly chop the halved leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks until soft, 3-4 minutes (shifting frequently). Add the grated garlic, the NOMU rub, and the drained chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 750ml of hot water, the shredded rocket, the peas, the juice from 3 lemon wedges, and the lemon zest (to taste), and simmer to warm through, 2-3 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea & rocket mixture along with ½ the crème fraîche and ½ the chopped parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season, and loosen with a splash of water if too thick. Keep over a low heat until serving.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season while still hot.
FOR THE FANCY DRIZZLE
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
WINTER WARMER
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley. Serve any remaining lemon wedges on the side.

Leeks - 300g
Garlic Cloves - 3
NOMU Italian Rub - 30ml
Chickpeas - 360g
Vegetable Stock - 30ml
Rocket - 60g
Peas - 150g
Lemons - 2
Crème Fraîche - 150ml
Fresh Parsley - 8g
Sourdough Baguettes - 2

Download the Recipe

Serves 4

GORGEOUS GREENS
Boil the kettle. Rinse and roughly chop the halved leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks until soft, 3-4 minutes (shifting frequently). Add the grated garlic, the NOMU rub, and the drained chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 1L of hot water, the shredded rocket, the peas, the juice from 4 lemon wedges, the and lemon zest (to taste), and simmer to warm through, 2-3 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea & rocket mixture along with ½ the crème fraîche and ½ the chopped parsley into a blender. Pulse until smooth and combined. Pour back into the pan, season, and loosen with a splash of water if too thick. Keep over a low heat until serving.
CRISPY CROUTONS
Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season while still hot.
FOR THE FANCY DRIZZLE
Place the remaining crème fraîche into a bowl and loosen with water in 5ml increments until drizzling consistency. Season and set aside.
WINTER WARMER
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley. Serve any remaining lemon wedges on the side.