Serve this simple, creamy pea soup as a side dish, or heat up leftovers for a quick, light lunch! A dollop of coconut yogurt or a spoonful of cashew cream can be stirred into each bowl if desired.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
leeks
chopped
5
celery stalks
chopped
1 pounds
yukon gold potatoes
peeled and chopped
3 cups
chicken stock
1 teaspoons
sea salt
2 cups
frozen peas
¼ cups
chopped
fresh dill