Creamy Roasted Leek and Split Pea Soup with Lemon and Caraway Crisp
An original, comforting soup where roasted leek brings deep sweetness and split peas create a silky body without dairy. It is finished with lemon for brightness and a quick caraway bread crisp for contrast.
Ingredients
- 500 g leeks (solo the parte blanca and verde clara, sliced gruesas)
- 150 g yellow onion (chopped)
- 12 g garlic (pelado)
- 45 ml olive oil (divided)
- 220 g dried split peas (enjuagados)
- 180 g potato (pelada and diced)
- 1000 ml vegetable broth (low sodium if possible)
- 250 ml water (for ajustar the textura)
- 1 unit bay leaf
- 2 g ground cumin
- 3 g caraway seeds (divided)
- 1 unit lemon zest (solo the parte amarilla)
- 30 ml lemon juice (freshly squeezed)
- 60 g rustic bread (en cubitos small)
- 10 g fresh parsley (chopped)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the leeks, onion, and garlic on a tray. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes, stirring once halfway through, until the leeks are tender with golden edges.
- 2
2. While the vegetables roast, place the split peas, potato, vegetable broth, bay leaf, ground cumin, and 1/2 teaspoon caraway seeds in a pot. Bring to a boil, reduce the heat, and simmer for 20 minutes, until the peas are very tender.
- 3
3. Add the roasted leeks, onion, and garlic to the pot. Cook 5 minutes more to blend the flavors. Remove the bay leaf.
- 4
4. Blend the soup until smooth. Add the water little by little if you want a lighter texture. Stir in the lemon zest, lemon juice, 1/2 teaspoon salt, and the remaining black pepper. Taste and adjust salt if needed.
- 5
5. For the crisp topping, heat a skillet over medium heat. Add the remaining 1 tablespoon olive oil, the rustic bread, and the remaining 1/2 teaspoon caraway seeds. Cook for 4 to 5 minutes, stirring, until the bread is golden and crisp.
- 6
6. Serve the soup hot and finish each bowl with the caraway crisp and chopped fresh parsley.
Chef tips
For an even silkier texture, pass the soup through a fine sieve after blending. Wash the leeks very well to remove any grit between the layers.
Substitutions
You can replace the potato with the same amount of parsnip for a sweeter profile. Parsley can be swapped for chives. For a gluten-free version, use gluten-free bread or replace the crisp with roasted chickpeas.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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