Ingredients
• 1ltr hot vegetable stock
• 1 small onion (peeled & finely chopped)
• 100g chantenay or baby carrots (trimmed & halved lengthways)
• 1 stick of celery (finely sliced)
• 4 baby leeks (trimmed & chopped)
• 2 cloves of garlic (pealed and finely sliced)
• 250g baby new potatoes (quatered)
• 100g fresh or frozen peas
• 3-4 heads of baby pak choi or spring greens
• About 12 mint leaves
Method
1) Bring your stock to the boil in a large pan.
2) Add the onion, carrots, celery, leeks, and garlic.
3) Bring back to the boil, add to the pot the potatoes.
4) Simmer for 12-15 mins until tender.
5) Add the peas, then put the pak choi on the top, so its just below the level of the stock.
6) Simmer for another 5mins.
7) Spoon into bowls and garnish with the mint roughly chopped.
