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
Leek, Pea & Rocket Soup
with croutons & crème fraîche
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
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)
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
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
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
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.
Leeks - 400g
Garlic Cloves - 4
NOMU Italian Rub - 40ml
Chickpeas - 480g
Vegetable Stock - 40ml
Rocket - 80g
Peas - 200g
Lemons - 2
Crème Fraîche - 200ml
Fresh Parsley - 10g
Sourdough Baguettes - 2
Frequently Asked Questions
What is the preparation time for Leek, Pea & Rocket Soup?
The preparation time for Leek, Pea & Rocket Soup with croutons & crème fraîche is between 25 and 45 minutes.
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.
How many servings does Leek, Pea & Rocket Soup provide?
4 servings
What are the main ingredients in Leek, Pea & Rocket Soup?
Chickpeas, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Leeks, Lemon, Lemons, NOMU Italian Rub, Peas, Rocket, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock
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?
Chickpeas, Creme Fraiche, Fresh Parsley, Garlic Clove, Garlic Cloves, Leeks, Lemon, Lemons, NOMU Italian Rub, Peas, Rocket, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock
How many calories does Leek, Pea & Rocket Soup have?
987 calories
How much fat content does Leek, Pea & Rocket Soup have?
grams
Woolies Products in this dish
