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  • BBC Good Food Magazine

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    Feb 27, 2020 1 minute
    photograph MELISSA REYNOLDS-JAMES

    Leek, pea & watercress soup

    SERVES 4 PREP 10 mins COOK 22 mins EASY V *

    1 tbsp olive oil, plus2 leeks, finely sliced4 small garlic cloves, crushed650-800ml hot vegetable stock80g watercress400g frozen peas1 small lemon, zested and juiced small bunch of parsley, finely choppeddairy-free crème fraîche and crusty bread, to serve (optional)

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