1 tablespoon olive oil
1 onion, chopped
2 leeks, washed and sliced
3 cups fresh peas
3 1/2 cups vegetable stock
Sea salt
Freshly ground black pepper
2 tablespoons chopped fresh mint
Fresh mint sprigs (garnish)

Preparation Instructions:

Heat the oil in a large saucepan. Add the onion and leeks, and cook gently for 5 minutes, stirring. Stir in the peas, stock and seasoning. Cover and bring to a boil; then reduce the heat and simmer for 15 to 20 minutes, until the vegetables are tender. Puree the soup in a food processor, then return it to the rinsed out saucepan, add the chopped mint, and reheat. Ladle into soup bowls and garnish with mint sprigs. Serve with whole wheat rolls. Makes 4 servings.