This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.
Makes 10 small serves
Olive oil spray
1 leek, finely sliced
1 garlic clove, crushed
2 stalks of celery, diced
3 large potatoes, peeled and diced
¼ cup yellow spilt peas
1 litre vegetable stock, salt reduced
400g can reduced fat evaporated milk
- Lightly spray a large pot with oil. Add leek, garlic and celery and sauté until soft.
- Add diced potatoes, yellow spilt peas and stock, stir to combine. Cover and bring to the boil.
- Reduce heat and simmer for 25 minutes or until the potato and spilt peas are tender. Stir though evaporated milk.
- Blend using a food processor or stick mixer, until soup is smooth and creamy.
Tip: leek can be replaced with finely diced onion.