Lightly fry 1 cup of freshly chopped leaks
Add 2 cups of Taw Valley peashoots freshly picked
Allow to sweat for 5 minutes
Add a handful of shredded fresh mint
When leaves start to wilt add 1 cup of defrosted frozen peas
And 1 litre of organic veggie stock
Bring to a boil then simmer for 30 minutes
Add a pinch of salt and pepper
Stir in a 1/2 cup of coconut cream
Blend in a mixer then return to heat and a gentle boil.
Serve immediately with a chunky slice of sourdough bread and butter
Garnish with a couple fresh peashoot sprigs or our coriander micro herbs.
Serves two or three