Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel and finely slice the onion. Peel and mince the garlic.
Strip the kale from its stem. Discard the stem. Wash the kale and peas in a colander.
Heat a large pan or pot over a medium-low heat with the butter and a drizzle of olive oil. Once hot, add the onion and leeks and cook for 7-8 min or until softened, but not browned. Add the garlic and cook for 1 min further.
Add the measuredwater, vegetable stock cube, kale and peas and simmer for 10 min.
Using a hand-held blender or food processor, blitz the soup for 2-3 min until smooth. Add the sour cream and black pepper and simmer for 1-2 min further.
Divide among bowls and garnish with the chilli flakes(spicy!) and crumbled fetacheese.
Tips for fussy eaters
Go easy on the chilli flakes.
Enjoy any left-overs cold the next day, gazpacho style!
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