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Potato and leek soup with green peas

Potato and leek soup is a classic, warming dish for the winter months. Adding a few seasonal ingredients it can easily be transformed into a zesty soup which is ideal on cold days during spring time! It’s a vegan, gluten-free and healthy recipe, which is super easy to make. Serve it with crispy bread, flat bread, scones or fritters etc.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium leeks
  • 2 cloves of garlic
  • 2 Tbsp olive oil
  • 1 medium carrot
  • 1 kg organic potatoes
  • 1 litre vegetable stock
  • 1 bay leaf
  • 350 g green peas frozen
  • 2 Tbsp mint leaves
  • Juice of 1 lemon

Method
 

  1. Roughly chop the leeks, potatoes, carrot and garlic.
  2. Heat the oil in a large saucepan and gently sauté the leek and garlic for about 10 minutes .
  3. When the leek has softened, add the carrot and potato pieces. Put the lid on and sauté for 5 minutes.
  4. Add the stock and bay leaf. Bring to the boil, then simmer for 20 minutes, until the potatoes have started to fall apart.
  5. Add the peas and cook for 5more minutes, then turn off the heat and add the mint leaves. If you want a rustic texture, mash it with a potato masher. If you want a smooth soup, use a blender and whiz it until silky.
  6. Add the lemon juice just before serving.