Roast leek, pea & mint soup

Roast leek, pea & mint soup

Love Your Lunches
4–5 bowls
Bec Dickinson

This is spring in a soup. The caramelised roast leeks adds a subtle sweetness, made perfectly creamy from the crème fraîche.


Quantity Ingredient
4 large leeks, cut into small chunks
90ml olive oil
1 large brown onion, roughly diced
2 garlic cloves, roughly chopped
400g frozen peas
1 litre vegetable stock
1 ripe avocado, peeled and stoned
1 tablespoon crème fraîche
1/2 small bunch of mint, plus extra to garnish
1/2 lemon, juiced, plus extra to taste
freshly ground black pepper
feta, to garnish


  1. Preheat the oven to 200°C. Line a roasting tray with baking parchment. Lay the leeks on the tray, cut side up. Drizzle over 60 ml of the olive oil, and sprinkle a generous pinch of salt on top. Roast the leeks in the oven for 15 minutes or until tender and caramelised.
  2. Heat the remaining oil in a large saucepan, add the onion and sauté for 2 minutes until soft and translucent. Add the garlic, cook for 1 minute, then add the frozen peas and roasted leeks and pour over the stock.
  3. Bring the mixture to the boil, then reduce to a simmer for 5 minutes or until the peas have defrosted.
  4. Remove the pan from the heat. Add the avocado, crème fraîche, mint and lemon juice and blitz with a hand blender until smooth. Add extra lemon juice if needed, and season to taste. Once cooked, remove from the heat and allow to cool completely.
  5. Portion the soup into containers and freeze. Defrost in the fridge overnight, and reheat in the microwave until heated through. Serve with a sprinkle of feta and mint and more seasoning, if required.


  • Vegetarian Gluten-free
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