Leek, potato and pea soup

Serves 4

INGREDIENTS

• 1 and half tablespoons vegetable oil
• 2-3 large leeks, washed and sliced (about 250g prepared weight)
• 2 large potatoes, washed and diced, skin on (about 400g prepared weight)
• 400ml water
• 1 teaspoon bouillon powder
• 1 teaspoon dried mixed herbs or 
• 1 tablespoon fresh parsley, finely chopped
• 600ml semi-skimmed milk
• 200g frozen peas

METHOD

1. Heat the oil in a large pan, add the leeks and potatoes, and cook for about 5 minutes.
2. Add the water, bouillon powder and herbs and simmer until the vegetables are soft.
3. Add the milk and peas and heat through until the peas are cooked. 
4. Sieve, mash or blend the soup (or leave it as it is).