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Ingredients

1 tablespoon walnuts
1 tablespoon olive oil
2 leeks, halved lengthways, washed, thinly sliced
2 garlic cloves, crushed
4 cups Massel vegetable liquid stock
1 bunch English spinach, trimmed, washed, shredded
2 tablespoons reduced-fat cream

Method

Step 1 Preheat oven to 170°C. Place walnuts onto a baking tray. Cook for 8 minutes or until toasted. Roughly chop.
Step 2 Heat oil in a saucepan over medium heat. Add leeks and garlic. Cook for 5 minutes, stirring, or until soft. Add stock. Bring to the boil. Reduce heat to low. Cook, partially covered, for 10 minutes.
Step 3 Add spinach. Cook for 30 seconds. Remove soup from heat. Cool for 5 minutes.
Step 4 Blend or process soup, in batches, until almost smooth. Return to saucepan.
Step 5 Stir in cream. Heat over low heat until warmed through. Season with salt and pepper.
Step 6 Ladle soup into bowls. Sprinkle with walnuts. Serve.

Spinach and leek soup

How to make Spinach and leek soup

Ingredients

Method