• 700ml vegetable stock
  • 2tbsp vegetable oil
  • 1 large leek - outer leaves removed, washed and finely sliced
  • 2 large king Edward potatoes - peeled and finely diced
  • 500g frozen peas
  • 4tbsp mixed seeds - to serve
  • 10g fresh mint - roughly chopped - to serve


  1. 1

    Heat the oil in a large pan and add the leek and potato. Cook on a low heat until softened but not too browned 

  2. 2

    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

  3. 3

    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! 

Nutritional Details

Each serving provides
  • Energy 1151kj 275kcal 14%
  • Fat 7.0g 10%
  • Saturates 1.1g 6%
  • Sugars 9.6g 11%
  • Salt 0.99g 17%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

35.0g carbohydrate 10.0g fibre 12.7g protein One of your 5 a day

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