Drain the peas and place in a saucepan with water.
Boil for 1 hour (or until tender)
Strain and reserve.
Cut the leek and carrot slices, coarsely chop the onion.
Place the vegetables in a saucepan with water and bring the fire until it forms a light broth.
Pass through a blender or mixer cooked peas with a little broth.
Blend well until a smooth, creamy soup, add more broth to taste.
Season with salt, add a little pepper.
Heat the soup in a saucepan, serve hot with toasted bread, seeds, nutritional yeast and a trickle of olive oil.