Pea and turmeric soup with walnut crumbs recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 echalion shallots, thinly sliced
• 1 celery heart, trimmed and thinly sliced
• 3 garlic cloves, crushed
• 3 leeks (about 500g), trimmed, halved and thinly sliced
• 1 tbsp finely grated fresh turmeric root (or 1 tsp ground turmeric)
• cracked black pepper, to season
• 400g frozen or fresh peas
• 900ml vegetable stock*
• 1 x 80g pack watercress, coarsely chopped, plus a few sprigs to serve
• 4 heaped tsp 0% fat Greek yogurt
• 50g walnuts, finely chopped
• cayenne pepper to dust