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healthy leek soup with chive oil and green peas
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Healthy Green Pea and Leek Soup Recipe

A simple and healthy homemade green pea soup made with frozen peas and lots of flavorful leeks, chive oil and served with a poached egg.
Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Calories 371kcal
Author Florentina


  • 1 large leek
  • 6 c vegetable stock
  • 1 lb green peas
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked sea salt + more to taste
  • 4 eggs -for poaching
  • edible flowers -for garnish ( optional)

Chive Oil

  • 1 bunch chives
  • 3 tbsp extra virgin olive oil


  • Slice the leek lengthwise then chop it up. Add the chopped leeks to a bowl of cold water and rinse in a few changes of water until all the grit is gone.
  • Place a medium size heavy bottom soup pot on medium flame. Add a lug of olive oil and sauté the cleaned leeks with a pinch of sea salt for about 40 minutes until completely wilted and they start to caramelize.
  • Add the vegetable stock to the pot and bring to a simmer. Add in the green peas and cook everything together for a few minutes until the peas are warmed through.
  • Using an immersion blender puree the leek soup to your liking. I go for a rustic hearty texture but you do as you please.
  • Season to your taste with the sea salt.
  • Meanwhile to make the chive oil, add the chives and 3 tablespoon of olive oil to a small food processor and puree until smooth. Season with a tiny pinch of sea salt.
  • Use half of the chive oil to stir in the soup and reserve the rest to drizzle over the top.
  • Laddle the leek soup into bowls and serve with a poached egg on top and a drizzle of the chive oil. Garnish with some edible flowers and a few flakes of coarse smoked sea salt.


Calories: 371kcal | Carbohydrates: 24g | Protein: 12g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 2064mg | Potassium: 377mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2225IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 3mg