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Potato, leek and split peas soup

Alice - RicetteVegolose
Porzioni 2


  • 1 medium potato
  • 1 large or 2 small leeks
  • 50 g split peas
  • 350 ml vegetable stock
  • salt pepper, olive oil q.s.


  • Let's start cleaning the leeks: cut the roots at the white side then wash the leeks carefully.
  • Cut the leeks into half a centimeter slices then put them in the pressure cooker, except a handful slices you have to set aside.
  • Peel the potato, wash it, cut it into small cubes and add it to the leeks in the cooker.
  • Add to leek and potatoes the peas and broth, close the cooker lid and place it on the stove over medium heat.
  • When the pressure cooker starts to whistle lower the heat to its minimum and simmer for 20 minutes.
  • Meanwhile put the leek slices you've set aside in a pan with a little oil and a couple tablespoons of water. Cook for 10 minutes over low heat until the slices are soft, raise the heat for the last minutes to get a crispy crust. Season with salt and pepper.
  • When the soup cooking time is over turn off the heat, let the steam out from the pressure cooker then open it.
  • Puree the vegetables with an immersion blender to form a creamy, smooth and homogeneous soup then season it with salt and pepper.
  • Divide the soup onto serving bowls and serve immediately with a drizzle of extra virgin olive oil and the sauteed leek slices.


The soup can also be prepared in a traditional pot: just bring everything to the boil, put the lid on and simmer for 35 to 40 minutes.
To make the soup even more tasty add some wholemeal bread croutons.
You can make a very tasty variant of this soup using miso instead of vegetable broth. In this case you have to substitute vegetable broth with water, then add a teaspoon of white miso when blending the soup. You won't need to add salt because miso is salty enough.