Preparation time: 10 minutes
Cooking time: 10 minutes

1 tbsp olive oil
2 leeks, sliced
400g frozen peas
600ml vegetable stock
1 sprig of fresh mint
1 (100g) pack watercress
150ml semi skimmed milk

Heat the oil in a large pan, add the leeks and sauté for 3mins or until soft. Add the peas and stock and slowly bring to the boil. Cover and simmer for 5 mins or until the peas are tender. Add the watercress and simmer for a further 2 mins.

Transfer to a blender, add the milk and whizz until just smooth or longer if you prefer a smoother soup. Gently reheat before serving.