Make this warming leek, pea and spinach soup, then check out our leek and potato soup, pea and ham soup, pea and mint soup, spinach soup and more delicious soup recipes.


  • 3 tbsp olive oil
  • a knob butter
  • 3 leeks, halved, washed and finely sliced
  • 2 cloves garlic, chopped
  • 1.5 litres veg or chicken stock
  • 200g frozen peas
  • 200g baby spinach
  • 2 slices stale sourdough, torn or cut into small pieces
  • 50g mixed seeds


  • STEP 1

    Heat 2 tbsp olive oil and butter in a large pan, and add the leeks with a large pinch of salt. Cook gently for 10 minutes until really soft, then add the garlic and cook for a few minutes. Pour in the veg or chicken stock and bring to the boil.

  • STEP 2

    Add the frozen peas, baby spinach and sourdough, then simmer for 5 minutes. Use a stick blender to whizz until smooth. Season with salt and lots of black pepper, and keep warm.

  • STEP 3

    Heat 1 tbsp of olive oil in a frying pan over a medium heat and add the mixed seeds and a pinch of salt. Fry, tossing regularly, until they have browned slightly and smell toasty. Divide the soup between bowls and top with the crispy seeds and oil.

Try more of our veggie soup recipes

Moroccan Vegetable Soup Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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