This easy and refreshing pea, mint, and leek soup recipe is cooked with a little butter, diced shallot, broth, and ground cumin.
This pea soup is made with frozen peas for ease, but it can also be made with fresh shelled peas if you want to put in the work.
This is a light vegetarian soup that is fast and easy to make. Serve warm or cold.
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 vegan butter.
The leeks and shallots should be translucent when cooking and not brown. If they start to brown, remove from and/or reduce heat. 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.
Serving Suggestion
Serve this light Pea soup with complementary recipes like:
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If you like smooth pureed soups, then you may like these recipes. The cold cucumber soup is one of my summer favs!
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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Fresh Pea, Mint, And Leek Soup
EatSimpleFood.com
This refreshing pea, mint, and leek soup recipe is made with frozen peas but can also be made with fresh shelled peas if you want to put in the work.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 small leek (~ ¾ cup), trimmed & sliced
- 1 medium shallot (~ ½ cup), diced
- 2 Tbsp unsalted butter
- 1 lb ( ~ 4 cups) frozen peas, ¼ cup reserved for garnish
- 3 cups vegetable broth
- ½ tsp ground cumin
- ½ tsp salt
- ½ cup loosely packed mint leaves, a couple leaves reserved as garnish
Instructions
- Mince the shallots. Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.
- Bring a medium sized pot to medium high heat and melt butter. Add leeks and shallots and cook ~ 4-5 minutes or until tender. Add broth, cumin, and salt. Bring to a boil, reduce heat, cover & 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 it. Blend for 1-2 minutes or until very smooth.
- Serve and garnish with a mint leaf or two and a couple peas per bowl. Add salt to taste. Happy Eating! Beckie
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.
Chris says
This recipe rocks. And you do too!
beckie says
Awww - thanks Chris - you rock!
Julie says
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.
Beckie Hemmerling says
Thank you for the comment Julie. I agree - cumin can be a big taste. I leave it out sometimes too 🙂
Julie says
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 .
Beckie Hemmerling says
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 🙂