1/2 tbsp Vegetable Oil
60g Leeks, washed & chopped
180g Minced Chicken
180g Carrots, peeled & chopped
60g Frozen Peas
250ml Vegetables Stock / Chicken Stock
Heat oil in the frying pan and stir fry the leeks for about 2-3mins.
Add minced chicken and saute for about another 2-3mins.
Add carrots & pour veg. stock/chicken stock, then bring to the boil. Lower heat and cover with lid to simmer for about 20mins.
Add peas and continue to cook (uncovered) for another 5mins. Save the cooking liquid.
Puree the content and add the balance cooking liquid to achieve the appropriate consistency.