Green Soup

Ingredients

• 1 spray extra light olive oil
• 250 ml vegetable stock
• 1 dash black pepper
• 1/2 leek
• 1/2 head medium iceberg lettuce
• 80 g peas

Directions

1. Slice leek and cut lettuce into large pieces.
2. In a large saucepan, sauté the leek in the oil for 5 minutes or until nicely caramelised.
3. Add the vegetable stock and peas and cook for 3-4 minutes.
4. Add the lettuce and simmer for 3-4 minutes. Set aside and allow to cool a little.
5. Blend and season to taste with pepper if desired.
6. Note: to save time during the week, this soup can be made in large batches and frozen or kept in the fridge.