Leek, Pea, and Spinach Soup

Ingredients

• 3 tbsp Kevala Extra Organic Virgin Olive Oil
• 1 tbsp Kevala Ghee - Clarified Butter
• 3 leeks halved, washed and finely sliced
• 2 cloves garlic chopped
• 6 cups veg or chicken stock
• 1 cup frozen peas
• 1 cup spinach
• 2 slices stale sourdough cut into small pieces
• Kevala Organic Raw Sesame Seeds to taste
• Kevala Organic Black Cumin Seeds to taste
• Kevala Himalayan Pink Salt 

Instructions

1. Heat 2 tbsp olive oil and butter in a large pan.
2. Add the leeks with a pinch of salt. Cook for 10 minutes until soft, then add garlic and cook for a few more minutes. 
3. Pour in the veg or chicken stock and cook until boiled.
4. Add the frozen peas,spinach and sourdough, then let simmer for 5 minutes. Blend until smooth. 
5. Pour salt and lots of black pepper, and keep it warm.
6. Heat the remaining 1 tbsp of olive oil in a frying pan over medium heat and add the sesame and cumin seeds and a pinch of salt. Fry until they have turned brown. 
7. Serve the soup in bowls and top with seeds and oil.
8. Enjoy!