Spring Vegetable Soup.

SPRING VEGETABLE SOUP (from Sunday Life, 11/09/11)

25g Nuttelex
1 tbsp olive oil
2 leeks (white part and 5 cm green part only, cut into 1cm slices)
1 bulb fennel, finely diced
3 potatoes, peeled and sliced
2 cloves garlic, crushed
sea salt and black pepper
1 litre Massel chicken stock
1 bunch asparagus, sliced into small discs (leave tips intact)
1 cup fresh shelled green peas (I used frozen)
dollop vegan pesto


Place butter, oil, leek, fennel, potato, garlic and 1/2 tsp salt in a large saucepan over medium heat and cook, covered, for 25 minutes, stirring occasionally, until leeks are softened and potatoes are just cooked.  Add chicken stock and bring to the boil.  Reduce heat to a simmer.

Add asparagus and peas, and simmer for five minutes longer or until vegetables are just tender.

Season to taste, then serve with a dollop of fresh pesto.