Carrot, Leek and Mustard Seed Soup
Preparation time
Cooking time
Total time
A hearty, seasonal carrot and leek soup that inherits a bit of heat from the mustard seed.
Recipe type: Soup
Cuisine: Scottish
Serves: 4-8
  • 1 tbsp rapeseed oil
  • 2 tbsp mustard seed
  • 1 large onion
  • 1 large leek
  • 10 large carrots
  • 1-1.5 litre stock
  • 250 ml skimmed milk
  • Salt and pepper
  • Yoghurt, to serve (optional)
  • Chives, to serve (optional)
  1. Heat the rapeseed oil in a large pan on medium heat.
  2. When the oil is hot, add the mustard seeds.
  3. Heat for a couple of minutes. The seeds should bubble and pop, to bring out the flavour, but not burn.
  4. Meanwhile, roughly chop the onion, leek and carrots.
  5. Add the onions and leeks to the pan and sweat until soft. It'll take about five minutes. You might want to lower the heat: the onion shouldn't brown.
  6. Add the carrots, stir and let sweat for about five minutes.
  7. Prepare the stock, either by heating old stock, or making new from stock cubes.
  8. Add the stock to the pan and bring to the boil. When the stock boils, bring down the heat and leave to simmer for 20 minutes, or until the carrots are tender.
  9. Remove from the heat and add the milk.
  10. Blitz with a handheld blender. (You can use a standard blender but be careful with the hot liquid!)
  11. Season to taste.
  12. Serve with a swirl of yoghurt and a sprinkling of chopped chives.
Recipe by Edinburgh Foody at