Directions

Prepare the ingredients:
Heat oil in large saucepan and cook bacon until browned and crispy but do not dry or burn. Remove from pan and set aside.

Chop the leek including the tender green part and add to the pan with the onion and sauté on low heat until lightly coloured and soft.

Increase heat to high and add the peas (straight from the freezer) and the stock. Season to taste and bring to boil. When boiling, reduce the heat to low, cover and simmer for 15 minutes.

Purée the soup in a food processor or blender, return to pot, increase heat to high and bring back to boil.

Final assembly:
Add the quinoa and the bacon, reduce heat and simmer for another 20 minutes until quinoa is cooked. Stir pot occasionally.

Serve with a drizzle of extra virgin olive oil and garnish with the extra bacon pieces.