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Pea and Leek Soup

This is a warming soup that is bursting with flavour and colour. It would make an elegant starter for a dinner party and is lovely for a light lunch
Servings: 6
Author: Alison


  • 2 tbsp olive oil
  • 375 g leeks
  • 375 g peas fresh or frozen
  • handful fresh mint
  • 900 ml vegetable or chicken stock
  • 150 g cream cheese
  • salt and pepper


  • Wash the leeks and chop into small pieces.
  • Add the oil to the pan and gently cook the leeks for around ten minutes until they are soft.
  • Add the peas to the pan and stir well
  • Add the stock to the pan, season with salt and pepper and bring to the boil. Simmer for about ten minutes.
  • Add the soup to a food processor along with the mint and blend until nearly smooth. Pour back into the pan.
  • Add the cheese to the pan and warm until melted. Some can be kept to garnish the soup if desired