Yotam Ottolenghi’s Pea and leek soup 

A wonderful, luminous-green soup. I love the colour of this soup, it reminds me of the rolling lush green landscapes. Fields of grass, for as far as the eye can see. The green that is after the rain, fresh and vibrant. The colour of warmth and comfort. 

I first saw the picture of the soup on Yotam Ottolenghi’s website Pea and Leek soup. The green colour leaped at me from the picture and was imprinted on my mind. I was very much fascinated by its rich look. 

To some of you it may come as a surprise that I had never eaten a leek before. I was unsure of its taste and hence skipped many recipes that required leeks. However this soup stayed in my thoughts. Often when I went back to the site for recipe inspirations I admired it. I thought to myself another day when I’m feeling more adventurous I will make this soup. 

Finally it was just the right day to make this soup. With some friends coming over for dinner I felt this would be the perfect starter to serve with some home made multigrain bread. With the 6 of us, we loved every bite of this soup. We decided this was our favourite soup from now on. The mild sweetness coupled with the flavoursome peas it was a hearty meal. Just the perfect thing to end a day with. 

Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. However Leeks are sweet and pleasant in taste when compared to garlic and onions. Leeks contain many of the same beneficial compounds in it making it a “Super food”. It is anti-bacterial, anti-viral and anti-fungal and helps to reduce cholesterol. In addition to other vitamins it can be a major source of vitamin K and vitamin A in your diet. 

So if you haven’t tried leeks before, or if they are regular part of your diet try this recipe and you will definitely enjoy it. It may just become your next favourite soup. This is my version of the recipe and is different from the one on the website.

Pea and leek soup 
Serves four


  • 4 tbsp olive oil
  • 3 leeks, trimmed and finely sliced
  • 2 onions, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 2 sticks celery, finely sliced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 800g podded peas
  • 2 vegetable cubes
  • 1 litre water
  • 4 heaped tsp Greek yoghurt, to serve


Heat the oil in a large pot, add the leeks, shallots, garlic, celery, bay leaves, vegetable cubes and white pepper.

Reduce the heat and sauté over a low flame for 20 minutes, stirring occasionally. This allows the natural sweetness of the vegetables to come out. Keep flame Low and do not let the vegetables get a brown colour.

Add the peas and water, bring to a gentle boil and cook for five to eight minutes, until peas are soft. I used frozen peas, you may use fresh if readily available. 

Remove from the heat, discard the bay leaves, and use a hand blender to process the soup. Take your time to blend you want a well blended soup.

Transfer the soup to a sieve, use the back of a ladle spoon to press the vegetables through the sieve. This will take some effort as pea skins don’t blend too well. Keep rubbing till all the liquid has passed through and there is dry pulp in sieve.


Transfer the soup to a clean pot and reheat gently. Taste and adjust for the salt. 

To serve, pour the soup into serving bowls and finish with a dollop of Greek yoghurt. 

If you prefer, skip the passing through the sieve – it will be less smooth, but still delightful and spoonful. 



  1. Sister Laila, your foods never fail to make me drool from afar.. Thanks for sharing all the wonderful recipes.. Will try to make it one day – soon hopefully 😉

    Liked by 1 person

  2. What strikes is the soup colour. it looks as though different colours are mixed together to get the desired effect but I didn’t notice any colour other then green (Leek, Peas, Celery) in the ingredients.

    You are right its luminous green without the luminous ingredients.

    I don’t know what’s weather like up there but I think silky smooth soup plus homemade bread a perfect winter warmer pair.

    Liked by 1 person

    1. This picture I took in night so it doesn’t do justice to the Colour of soup which was a beautiful green like the leaves after a rain… we have a cloudy weather with limited sunshine … just perfect for soups these days


      1. So, in culinary terms it (weather) would be called soup weather. Good to have this sort of weather to try out different kinds of soups.

        Nice crispy pakoras dipped in pea and leek soup rather then chutney would be nice and unusual and wonderful surprise too. . . .

        Liked by 1 person

      2. Now that is an interesting idea, I’m planning to make the soup again will try that… though if Pakora was spicy enough it could be balanced against the sweetness from leeks in soup… but yes the weather is absolutely demanding soup… the rain clouds and barley any sun …


    1. Me too till a year back, then I found recipe for carrot soup in a Turkish cookbook and it looked so interesting I gave it try, it was lovely and then I was hooked and … this one was nice mild flavour hearty and very attractive in colour


  3. I was always sceptical whenever I read PEA SOUP recipes until two weeks ago when I had nothing in the kitchen for lunch except a half onion, garlic, frozen peas and one bulb of a lonely fennel sitting in the fridge. So I mixed them all into a soup and it was soooo good !!!! As they said, never say never 🙂

    Liked by 1 person

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