Name: Leek, Pea & Potato Soup With Buttery Cornbread
Total time: 40 min
Yield: 4
Ingredients: For the cornbread; Oil or softened butter, for greasing; 150g/5oz wholemeal flour; 100g/4oz polenta; 3 tsp baking powder; ¼ tsp fine salt; 250ml/9fl oz skimmed milk (or dairy-free alternative); 25g/1oz butter, melted; 2 tbsp runny honey; 1 medium free-range egg, lightly beaten; For the soup; 2 tbsp olive oil; 4 large leeks, finely sliced and well rinsed; 1 brown onion, peeled and finely chopped; Salt and ground black pepper; 2 cloves garlic, crushed; 2 large red potatoes (around 450g/1lb), unpeeled and cut into 3cm/1¼in cubes; ½ head cauliflower (around 400g/14oz), cut into small florets; 1.2ltr/40fl oz vegetable stock; 200g/7oz frozen peas; 2 tbsp reduced-fat crème fraîche or sour cream; 1 tsp lemon juice

VMG Recipes