Leek, pea and spinach soup

10g butter
2 leeks, chopped, washed and drained
1 teaspoon thyme leaves
1 clove garlic, chopped
900ml vegetable stock
275g frozen peas
100g baby spinach leaves
1 tablespoon mint

Melt the butter in a pan and cook the leeks, thyme and garlic over a gentle heat until soft but not brown.

Add the stock, bring to the boil and add the peas and lettuce. Cook until the spinach has wilted down and the peas are tender.

Stir in the mint, then blend, reheat and season.

Serves 4.