Pea Leek Soup is one of my favorite ways to get in veggies for the day. I love that you can pack in so many servings of healthy greens without having to face another plate of salad to get the job done. With the warm spring weather and fresh vegetables hitting the stands, I couldn’t resist making this beautiful, bright green lunch treat.
If you’ve got twenty minutes, this soup cooks up in a snap. I like to store it in mason jars, lined up in a tidy green row in the fridge that I can grab for a quick, on-the-go lunch all week.
As much as I love my soups, sadly my house is full of haters. Even my husband isn’t overly fond of soup, although he has learned to put on a good show of appreciation for the kids. (He’s a such a good dad!) Because of this, I often end up making a big batch for myself on Monday to have for lunch all week long while everyone else is out at work and school. I think it must be the consistency that bothers my kids. They are young enough that anything not served in dry separate food groups is disgusting to them. I’m sure you can imagine the conversations we’ve had around the table about forcing them to try so many bites of soup before getting down from the table. For this recipe in particular, my kids did NOT fall for my enthusiastic suggestion that having liquid green goo for dinner was cool.
Someday they will realize what they’ve been missing out on all these years, and become pea leek soup lovers. I know it! Okay, well at least I hope for it. In any case, moms this one’s for you! Its easy-to-prepare and savory minty fresh taste will leave you feeling better and happier for having treated yourself. And if your kids like it, too, tell us about it! I’m sure many of us could use your stories as leverage in getting our own kids to eat their soup and veggies.
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 leeks, whites and greens sliced thin
- 5 cups frozen peas
- 4 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 - 1 teaspoon red pepper flakes
- 1/2 cup fesh mint leaves
- Heat olive oil in the bottom of a large pot over medium-high heat and saute onions and leeks for 6 minutes until they become soft and translucent.
- Add the peas and saute for 5 minutes until they soften and become vibrant green.
- Add the broth, salt and pepper flakes and bring the mixture to a boil.
- Remove from heat and add the mint.
- Use a submersion blender or transfer to a standing blender and process until the soup becomes creamy and smooth.
- Serve immediately or store in the refrigerator for up to one week.