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 juice, vegetable stock, & NOMU Italian Rub for a soup-er duper and warming meal. Finished 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/s
- Garlic Cloves
- Leeks
- Lemon Juice
- NOMU Italian Rub
- Peas
- Rocket
- Sourdough Baguette
- Sourdough Baguettes
- Vegetable Stock Sachet/s
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Blender
- Paper Towel
- Butter (optional)
GORGEOUS GREENS
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 2-3 minutes (shifting frequently). Add the garlic, the NOMU rub, and the Chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 250ml [500ml]|#7DA0D7 of hot water, the rocket, the peas, the lemon juice, and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea and Rocket mixture along with ½ the crème fraîche and ½ the 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). Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway). 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.
SOUP'S UP
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley.
GORGEOUS GREENS
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 2-3 minutes (shifting frequently). Add the garlic, the NOMU rub, and the Chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 250ml [500ml]|#7DA0D7 of hot water, the rocket, the peas, the lemon juice, and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea and Rocket mixture along with ½ the crème fraîche and ½ the 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). Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway). 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.
SOUP'S UP
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley.
GORGEOUS GREENS
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 3-4 minutes (shifting frequently). Add the garlic, the NOMU rub and the Chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 750ml [1L]|#7DA0D7 of hot water, the rocket, the peas, the lemon juice, and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea and Rocket mixture along with ½ the crème fraîche and ½ the 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). Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway). 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.
SOUP'S UP
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley.
GORGEOUS GREENS
Boil the kettle. Roughly chop the Leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 3-4 minutes (shifting frequently). Add the garlic, the NOMU rub and the Chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 750ml [1L]|#7DA0D7 of hot water, the rocket, the peas, the lemon juice, and simmer to warm through, 1-2 minutes (shifting occasionally).
SMOOTH OPERATOR
Remove from the heat and pour the leek, pea and Rocket mixture along with ½ the crème fraîche and ½ the 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). Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway). 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.
SOUP'S UP
Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley.
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/s, Garlic Cloves, Leeks, Lemon Juice, NOMU Italian Rub, Peas, Rocket, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock Sachet/s, Vegetable Stock Sachets
What is the nutritional information of Leek, Pea & Rocket Soup?
Calories: 948, Carbs: 134 grams, Fat: grams, Protein: 33.9 grams, Sugar: 20.9 grams, Salt: 1865 grams
How do I prepare Leek, Pea & Rocket Soup?
SOUP'S UP: Bowl up the emerald soup and drizzle with the loosened crème fraîche. Top with the crispy croutons and garnish with the remaining parsley. 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). Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway). Remove from the pan and drain on paper towel. Season while still hot. SMOOTH OPERATOR: Remove from the heat and pour the leek, pea and rocket mixture along with ½ the crème fraîche and ½ the 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. GORGEOUS GREENS: Boil the kettle. Roughly chop the leeks. Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the leeks until soft, 2-3 minutes (shifting frequently). Add the garlic, the NOMU rub, and the chickpeas, and fry until fragrant, 30-60 seconds (shifting constantly). Mix through the stock, 250ml [500ml]|#7DA0D7 of hot water, the rocket, the peas, the lemon juice, and simmer to warm through, 1-2 minutes (shifting occasionally).
What should be prepared from my kitchen to make Leek, Pea & Rocket Soup?
Chickpeas, Creme Fraiche, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Leeks, Lemon Juice, NOMU Italian Rub, Peas, Rocket, Sourdough Baguette, Sourdough Baguettes, Vegetable Stock Sachet/s, Vegetable Stock Sachets
How many calories does Leek, Pea & Rocket Soup have?
948 calories
How much fat content does Leek, Pea & Rocket Soup have?
grams
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