Leek, pea and mint soup recipe | Sainsbury`s Magazine

Ingredients

• 1 large leek or 1 onion, finely chopped
• 25g butter
• 250g frozen peas
• 200g frozen leaf spinach
• 600ml hot stock - use gluten-free if required
• 1 tsp dried mint (or 1 tbsp of fresh)
• 100ml skimmed milk
• squeeze of lemon juice
• natural yogurt, to serve