Using a sprig of rosemary adds a touch of flavour.

Ingredients (serves 1)

  • 1 tbsp frozen peas
  • 1 Carrot, peeled and sliced
  • 1/2 small Leek, washed and sliced
  • Water or chicken/vegetable stock (enough to to cover vegetables)
  • 1 sprig rosemary


  1. In a saucepan, add the carrot, leek and rosemary and cover with water or stock.
  2. Bring to the boil, then reduce to a simmer.
  3. Add the peas to the saucepan and cook until all the vegetables are soft and tender.
  4. Remove the rosemary and puree the vegetables in a food processor or push through a sieve until smooth.

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