I’ve seen a couple variations of this recipe, some serving it warm, some cold, personally I’ve never been a fan of cold soup but either way you like it this one is a nice light Spring and Summer soup. The Mint is subtle but you can always add more if you enjoy it! Is also nice served with a dollop of plain greek style yogurt.
My only suggestion is to not cheap out when buying your peas, a bag of organic frozen peas cost $2-$3 and is worth the added flavour and health benefits. Also, as I have mentioned before I always use low sodium stock, just add sea salt as needed to your bowl!
1 tablespoon Olive Oil
1/8 teaspoon Nutmeg
4 Leeks, white part only, chopped
1 pack (300-400g) Frozen Organic Peas
4 cups Vegetable Stock
4 tablespoons fresh Chopped Mint (Up to a cup if you want more minty flavour)
Sea Salt and Pepper to taste
Sauté leeks in olive oil with a pinch of sea salt and nutmeg until soft but not brown.
Add peas and stock, bring to boil then reduce and simmer. Simmer for 5-15 minutes depending on how thick you wish the soup to turn out.
Remove from heat, add chopped mint and blend smooth.