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Fresh Pea and Leek Soup with Mint

Large white bowl of green creamy soup garnished with fresh peas and mint leaves. Small bowl of peas and 3 bowls in background.
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5 from 2 reviews

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.

Ingredients

  • 1 small leek (~ 3/4 cup), trimmed & sliced
  • 1 medium shallot (~ 1/2 cup), diced
  • 2 Tbsp unsalted butter
  • 1 lb ( ~ 4 cups) frozen peas defrosted, 1/4 cup reserved for garnish
  • 3 cups vegetable broth
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 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 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.

Find it online: https://eatsimplefood.com/fresh-pea-mint-cumin-soup/