This easy and refreshing pea and leek soup recipe is cooked with mint, butter, shallot, broth, and a bit of ground cumin.
Use Fresh or Frozen Peas For Pea Soup with Leeks
This pea and leek soup recipe is made with frozen peas for ease, but it can also be made with fresh shelled peas.
Pea leek soup is a light vegetarian soup that is fast and easy to make. Serve warm or cold.
Tips For Pea and Leek Soup with Mint
The leeks and shallots should be translucent when cooking and not brown. If they start to brown, remove from and/or reduce heat or add an ice cube. The soup will darken if the shallots or leeks are caramelized instead of translucent. It would still taste good, just look bad. 🙂
Forgot to defrost the peas? No problem- add them frozen and let them cook another couple minutes in the soup.
Pea Leek Soup Variations
Don't like cumin? Leave it out or start with ¼ teaspoon.
Like mint, but not too much? Start out with just a little and add to taste.
Vegans substitute dairy free butter.
Fresh Pea and Leek Soup with Mint
EatSimpleFood.com
This refreshing pea, mint, and leek soup recipe is made with frozen peas but can also be made with the same amount of fresh shelled peas. Pea and leek soup recipe is cooked with mint, butter, shallot, broth, and a bit of ground cumin.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free, Vegetarian
Ingredients
- 1 small leek (~ ¾ cup), trimmed & sliced
- 1 medium shallot (~ ½ cup), diced
- 2 tablespoon unsalted butter
- 1 lb ( ~ 4 cups) frozen peas defrosted, ¼ cup reserved for garnish
- 3 cups vegetable broth
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ cup loosely packed mint leaves, a couple leaves reserved as garnish
Instructions
- Bring a medium sized pot to medium high heat and melt butter.
- Add leeks, shallots, and salt and cook ~ 4-5 minutes or until tender.
- Add cumin and cook 1-2 minutes or until fragrant.
- Add broth. Bring to a boil, reduce heat, cover and simmer 10 minutes.
- Add peas and cook an additional 3 minutes or until warm.
- Remove from heat and add mint.
- Transfer (careful, it's hot!) to a blender
(you may need to do this in batches if you're blender isn't big enough) or immersion blend
- Serve and garnish with a mint leaf or two and a couple peas per bowl.
- Add salt to taste. Happy Eating! Beckie
(you may need to do this in batches if you're blender isn't big enough) or Notes
- You want the leeks/shallots translucent and not brown. If they start to brown, remove from and/or reduce heat.
- Forgot to defrost the peas? No problem- add them frozen and let them cook another couple minutes.
Things In My Kitchen:
- Immersion blender - for fast blend and hardly any clean up.
- Blender - for smoother blend than an immersion blender.
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You May Also Like
If you like this pureed peak and leek soup recipe, then you may like these blended soups as well. The cold cucumber soup is one of my summer favs!
Serving Suggestion
Serve this Pea leek and mint soup with complementary recipes like:
This recipe rocks. And you do too!
Awww - thanks Chris - you rock!
Fantastic quick and easy recipe, it's a very satisfying soup, great for winter or summer, I leave the cumin out as it takes away the lovely fresh pea and mint flavours.
Many thanks for the recipe.
Thank you for the comment Julie. I agree - cumin can be a big taste. I leave it out sometimes too 🙂
I have been making this delicious soup for over a year and I love it ! I just use a 1/4 tsp cumin as it gives the soup that little extra but not over power the flavour, I am a big mint fan so I use 1 cup. It’s so delicious and satisfying, thanks you so much for the nutritional value also .
Thank you for taking the time to leave a comment Julie and also for letting me know what you did to modify and that you like seeing the nutritional values! Perfect season for this soup and reminds me that I need to revisit it and do a video 🙂