This yummy soup tastes—and looks—like a beautiful spring day. It’s quick and easy to make; you can even cook it up the night before and reheat for an easy lunch the next day. Plus, letting the soup sit overnight gives the flavors a chance to intensify.
This spring pea-leek soup gets its vibrant color (and delicious taste) from some of spring’s best and healthiest vegetables—peas, spinach, leeks, and fresh mint. And adding a potato makes the soup creamy and velvety smooth, no dairy required.
This soup is great as a light weekday lunch or as a starter for a weekend lunch get-together with friends. Give our spring pea-leek soup recipe a try and let us know how you liked it in the comments below.
Related: Have extra leeks left over? Find out Why Chefs Love to Cook With Leeks + Easy Recipes Full of Delicious Sweet Oniony Flavor
Yields
Prep Time
Cook Time
Ingredients
- 1 Tbs. oil
- 1 leek, white and light green parts only, chopped
- 1 (8 oz.) potato, peeled, chopped
- 1 (14.5 oz.) can lower-sodium chicken broth
- 1 (13 oz.) pkg. frozen peas
- 2 cups baby spinach
- 2 Tbs. chopped mint + additional leaves
Instructions
PrintIn pot, heat oil over medium heat. Add leek; cook, stirring often, until softened, 5 min. Add potato, chicken broth, ½ tsp. salt and ¼ tsp. pepper. Over high heat, bring to a boil. Over medium-low, cook, stirring occasionally, until potato is tender, 20 min.
Add frozen peas; cook until tender, 8–9 min. Stir in baby spinach and chopped mint. Let cool slightly; in blender, puree until smooth. Return to pot; over low heat, cook, stirring frequently, until heated through, 1−2 min. Garnish with mint leaves.
Nutrition
- Calories: 180 kcal
- Fat: 4 gram
- Saturated Fat: 1 gram
- Protein: 7 gram
- Carbohydrate: 29 gram
- Fiber: 7 gram
- Cholesterol: 0 mg
- Sugar: 6 gram
- Sodium: 380 mg
