Summery pea & basil soup
Waitrose and Partners

Summery pea & basil soup

A vivid bowlful that makes a fabulous quick lunch with crusty bread and soft goat’s cheese.

5 out of 5 stars(1) Rate this recipe
VegetarianHealthyHigh fibre2 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • Pluscooling

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  • 2 tbsp Essential Olive Oil
  • 2 large leeks (about 400g), trimmed and sliced
  • 1 clove/s garlic, finely sliced
  • 400g frozen Essential Garden Peas
  • 750ml low-salt vegetable stock
  • 12g (about 30 leaves) Cooks' Ingredients Basil, plus extra to serve
  • 3 tbsp Essential Crème Fraîche, plus extra to serve
  • Squeeze of lemon juice (optional)


  1. Heat the oil in a large frying pan over a medium heat. Add the leeks and a pinch of salt. Fry for 5-6 minutes until the leeks are soft, then add the garlic and fry for 2-3 minutes more. Add the peas and stock, bring to a simmer and cook for a further 3-4 minutes. Take off the heat and allow to cool for 5 minutes.

  2. Add the basil, crème fraîche and a squeeze of lemon juice (if using) to the pan; season. Whizz with a stick blender (or use a jug blender) until smooth. Taste, and adjust the seasoning if needed.

  3. Reheat to serve, if necessary, then divide between bowls. Top with a little more crème fraîche, a few more basil leaves and a grinding of black pepper. The soup will freeze for up to 3 months.

Cook’s tip

Make it vegan

For a plant-based version of this soup, use a non-dairy alternative to crème fraîche (such as Oatly! Oat Fraiche) when blending.


Typical values per serving when made using specific products in recipe


935kJ/ 255kcals



Saturated Fat












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5 out of 5 stars1 rating