- 300g split peas
- 4 leeks, chopped
- 4 carrots, roughly chunked
- 1L vegetable stock
Heat half the vegetable stock in a large pot, then cook the peas for about 20 minutes.
Add the white part of the leeks, along with the carrots and the remaining stock. Cook for 20 more minutes, or until everything is cooked through.
Blend the soup and add milk and/or water until the consistency is right.