Creamy Vegie Soup

Creamy Vegie Soup

Serves 4

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


  1. Lightly spray a large pot with oil. Add leek, garlic and celery and sauté until soft.
  2. Add diced potatoes, yellow spilt peas and stock, stir to combine. Cover and bring to the boil.
  3. Reduce heat and simmer for 25 minutes or until the potato and spilt peas are tender. Stir though evaporated milk.
  4. Blend using a food processor or stick mixer, until soup is smooth and creamy.

Tip: leek can be replaced with finely diced onion.