Leek, Pea, and Spinach Soup



  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!