Roasted Garlic and Pea Soup with Potato Croutons

Ingredients

• 1 small head of garlic
• 450g frozen peas
• 4 baby leeks, chopped
• 600ml vegetable stock
• 2 tbsps freshly chopped parsley
• 1 tbsp 3% Greek yogurt, to serve
• 1 x potato farl for croutons - each 110 kcal 2.2g fat

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Wrap the garlic in a piece of foil and place directly onto the oven rack in the centre and cook for 20 minutes.
2. Place the peas, leeks and stock an a large saucepan. Boil together for 10 minutes. Pour into a food processor and blend until smooth adding the peeled garlic cloves and parsley.
3. Return to the pan and adjust the consistency adding a little more stock if required.
4. Toast the potato farl and cut into small dice. Serve the soup hot with a blob of yogurt and the croutons.

Tips

This soup can be made using tinned peas if you don’t have frozen.