Leek, pea and mint soup
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Leek, pea and mint soup
This speedy super-green soup just needs a spoonful of natural yogurt before serving
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
140Kcal
Fat
7gr
Saturates
4gr
Carbs
9gr
Sugars
4gr
Fibre
5gr
Protein
7gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 large leek or 1 onion, finely chopped
- 25g butter
- 250g frozen peas
- 200g frozen leaf spinach
- 600ml hot stock - use gluten-free if required
- 1 tsp dried mint (or 1 tbsp of fresh)
- 100ml skimmed milk
- squeeze of lemon juice
- natural yogurt, to serve
Step by step
- Finely chop the leek or onion and soften in the butter with a pinch of salt for 5 minutes.
- Add the peas, spinach, mint and stock and bring to the boil. Simmer for 3-4 minutes until the spinach has defrosted and the peas are tender.
- Add the milk and blitz until smooth. Season to taste, adding a squeeze of lemon juice if needed. Ladle into bowls, adding a spoonful of natural yogurt to serve.
