This 5-ingredient pea and leek soup is not only delicious, but super healthy too. Cook it in a soup maker or on the hob, either way it's the perfect blend of leeks and peas for flavour and potato for body and velvety smoothness. No fat required, though you can add a drizzle of olive oil at the end if liked.
Trim the leek and wash out any dirt under running water. Particles often get trapped between the leaves. Chop if finely if cooking on the stove top, or in chunks if using a soup maker. Place into a large lidded pot or soup maker.
1 large leek
Scrub the potato well, but no need to peel it. Cut into small chunks if cooking on the stove top or larger ones if using a soup maker. Add to the pot or soup maker.
1 large potato
Peel and roughly chop the garlic and add to the pot or soup maker along with the peas.
1 plump clove of garlic, 250 g peas
Add the water and salt. Place the lid on the pot and bring to a boil. Then turn down the heat and simmer for fifteen minutes by which time the vegetables should be soft. For a soup maker, follow the manufacturer's instructions.
700 ml water, ¼ tsp sea salt
Once the vegetables are cooked, remove from the heat and add the miso. Blitz the whole lot with a stick blender or in a jug blender until smooth. If using a soup maker, add the miso after the programme has finished and give it a quick whizz.
2 tsp brown miso paste
Ladle into bowls and add toppings, if liked. Serve with crusty bread.
Notes
A soup maker is ideal, if you have one, as it produces a beautifully smooth and flavoursome soup. Mine runs on a 30 minute cycle. However, if you're cooking it on the stove top, it will only take twenty minutes for the veg to cook.For topping ideas check in the main body of this post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.