Heat the oil in a large pan and add the leek and potato. Cook on a low heat until softened but not too browned
Add the stock, cover with a lid and cook on a low to medium heat for 5 to 10 minutes - until the potatoes are tender, when you can slice them easily with a knife
Add the frozen peas and 300mls of just boiled water and let simmer for a couple of minutes - until the peas are cooked through. Blend the mixture until smooth.
Ladle the soup between four bowls, and garnish with a tablespoon of the seeds and sprinkle of the chopped mint and enjoy!