Lentil & Pea

Cream of Leek & Pea Soup

This recipe originated at a time when I was under the guide of my nutritionist and I was under going the LEAP diet.  You have your blood tested for foods that your body is/is not reacting to and resulting in inflammation in your body that can lead to all sorts of problems with IBS and migraines as an example.  The idea is you start with the foods that your body does not show an inflammation response towards and you slowly reintroduce new foods over a period of time (approximately 6 weeks) and this “resets” your system to bring it to the basic idea; you can always google it or ask your nutritionist for more information.  So my elephant in the room here is the starch (peas), I normally avoid starches and therefore peas however this recipe came about during an unusual time and because it truly is so delicious I had to put it on my site-had to!!!  And perhaps you are not going to be as strict as me and therefore might be fine with it and why deny such an awesome soup. Enjoy (if you make it I know you will!!)

Product Description

Cream of Leek & Pea Soup
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  • 2 cups sliced leeks
  • 1 cup leek stock
  • 1/2 cup porcini stock
  • 2 TBS goat butter
  • 1 cup split peas (cooked)
  • Salt & Pepper


  1. In a medium sauce pan add leeks to 4 cups of water and bring to a gentle boil. 
  2. Cook leeks until liquid has reduced to 1 cup of water (figure 30 minutes); add porcini stock, split peas and goat butter; stir to combine. 
  3. Transfer to a blender and in batches (trust me when I say that hot liquid + pressure can lead to a mess and possibly worse…but we won’t go there as to how I know…) and puree to a consistency of your liking.  I sometimes hold back some peas and do not blend them but will add back in to finished soup for added texture. 
  4. Season with salt and pepper~cheers!



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Additional Information

7 Day Meal Plan

Day 1, Lunch


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