RECIPES Small bites Soups & stews

Minted Pea Soup

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Serves: 4


  • 3 tablespoons olive oil
  • 4 leeks (light green and white parts), chopped
  • 4 cups vegetable or chicken soup
  • 2, 10-ounce packages frozen peas
  • 1 cup fresh mint leaves, stems removed
  • salt and pepper to taste



In a large pot, heat the olive oil on medium-high heat and sauté leeks until translucent. Add the stock and peas. Bring to a boil, cover and simmer for another 20 minutes. Remove from heat and add mint. Using an immersion blender, puree soup until smooth and creamy. Season with salt and pepper to taste.


*Pan fry thinly sliced pastrami to create crispy croutons for garnish

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