Ingredients:
1 onion, chopped
2 cups leeks, washed and sliced
8 ounces unpeeled potatoes, diced
3¾ cups vegetable stock
1 bay leaf
8 ounces broccoli florets
1½ cups frozen green peas
2-3 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper
sprigs of parsley to garnish
Directions:
1. Combine onions, leeks, potatoes, stock, and bay leaf in a large soup pot. Cover and bring to a boil; reduce heat and simmer, stirring occasionally, for 10 minutes.
2. Add broccoli and peas, cover and return to a boil, then lower the heat and simmer for another 10 minutes, stirring occasionally.
3. Set aside to cool slightly. Remove and discard the bay leaf. Puree the soup in a blender or food processor until smooth.
4. Add the parsley, season to taste, and process briefly. Return to the pot and reheat gently until piping hot. Ladle soup into bowls and garnish with parsley.
Serves 4-6