Blitzed Vegetable Soup

Directions

1. 1
   Saute your finely diced onion, garlic, celery, carrot and bay leaf in olive oil with the salt for about 10 minutes on medium. It sounds like a while, but it makes such a difference as the caramelization of these ingredients ads wonderful sweetness to the soup.
2. 2
   Add in your chopped potatoes and water, and bring to the boil. With the lid on, let it simmer for 7 minutes.
3. 3
   Next, add the leaks and simmer for a further 7 minutes. It might not look like you have enough liquid at this point, but don't be alarmed if everything looks all stewy, you can always add more water later.
4. 4
   Remove the lid and throw in a handful of kale and the peas. Stir through for just a minute to warm the ingredients through. You barely want to cook the peas, the slightly undercooked peas not only give it a wonderful freshness, but a beautiful green color.
5. 5
   Fish out the bay leaf and using your wand, blitz everything together(or allow it to cool slightly if using a blender to avoid an explosion!).
6. 6
   Adjust the seasoning, and add a touch of water if it's too thick.
7. 7
   Enjoy with crusty buttered bread. Yum!