Leek and pea soup recipe with sesame and poppy seed toasts

leek and pea soup recipe


  1. Heat the oil in a large saucepan, add the leeks and fry until they begin to soften but not brown.
  2. Add the peas, water and stock and bring to the boil.  Turn down to simmer for 10 minutes.
  3. Add the mint and lemon rind and blitz until nice and smooth.
  4. Stir in the mascarpone cheese. Season with salt and pepper and leave with a lid on.
  5. Brush the beaten egg onto one side the bread. Sprinkle with the seeds and press them into the bread. Heat a little oil in a frying pan and fry on both sides until browned. Cut into strips and serve with the soup.


  • 2 tablespoons olive oil
  • 3 large leeks, cut into rings
  • 2 mugs frozen peas, defrosted
  • 3 mugs boiling water
  • 2 tablespoon concentrated liquid vegetable stock or 2 vegetable stock cubes
  • 2 tablespoons chopped fresh mint
  • grated rind of a lemon
  • 200g mascarpone cheese


  • 4 slices bread
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1 beaten egg







prep time

20 Minutes

cook time



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