A bowl of leek, spinach and pea soup, topped with seeds

Leek, pea and spinach soup

  • serves 4
  • Easy

Smooth, soothing and packed full of spring veg, this wholesome bowl of homemade soup comes topped with toasted seeds – perfect served with crusty bread


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



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


  • 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

Nutritional Information

  • Kcals 396
  • Fat 19.2g
  • Saturates 3.8g
  • Carbs 28.9g
  • Sugars 5.1g
  • Fibre 8.9g
  • Protein 22.5g
  • Salt 2.8g