Olive oil
2 large leeks, sliced
2 garlic cloves, crushed
6 baby gem lettuces, rinsed and quartered
3 cups (750ml) vegetable stock
2 cups (500ml) PnP frozen peas
1 cup (250ml) Greek yoghurt
Handful mint
Salt and milled pepper

2 paninis, thinly sliced
2 garlic cloves
1 log (100g) goat’s cheese, for serving

Serves 4

Heat a glug of oil in a saucepan over a medium heat and sauté leeks and garlic until soft.
Toss in lettuce and stir-fry for a few seconds.
Add stock and peas and simmer for 10 minutes. Toss in mint and season well
Purée using a stick blender, then remove from heat and stir though yoghurt. Refrigerate once soup has cooled.
Brush slices of bread with oil and toast in a griddle pan or under the grill. Rub with garlic.
Serve chilled soup in glasses or bowls with cheese and croutes.

Recipe courtesy of Fresh Living Magazine. South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.