Potato and Pea Soup with Gremolata Oil

Cooking Time 30 minutes

Serves 6 - 8


  • 2 tbsp olive oil
  • 1kg Nadine potato, skin on and chopped into 4cm chunks
  • 2 large leek, top trimmed, cut in half, washed well and sliced into 2cm pieces
  • 1/2 clove crushed garlic
  • 1 litre vegetable stock
  • 1 litre water
  • 2 cups frozen peas
  • ½ cup basil leaves
  • ½ cup parsley leaves
  • ½ cup olive oil
  • Juice and zest of half a lemon
  • 1 cup parsley leaves, roughly chopped
  • ½ clove garlic
  • Salt and pepper to taste
  • Extra thawed peas and toasted sourdough crumbs

White Potatoes

Yellow Potatoes


For the soup

  1. Place oil in a large pot over medium heat. Add leek and saute for 5 minutes until translucent and starting to brown.
  2. Add potato and garlic and continue cooking, stirring regularly for another 5 minutes.
  3. Add the stock and water and bring to the boil, before lowering to a fast simmer for 15 minutes.
  4. Add the peas, parsley and basil and cook for a further five minutes.
  5. Remove the pot from the heat and use a stick blender to blend to a smooth consistency.
  6. Season to taste.


For gremolata oil

  1. Place all ingredients into a small jug and blend with a stick blender until well combined.
  2. Season to taste.


To serve

  1. Top each bowl of soup with a little gremolata oil, a few thawed peas and toasted sourdough crumbs.

TIP: Leave the skin on when you cook a potato soup at home. So much of the goodness is found in the skin so why throw it away? Saves work in preparation also which is always great.

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