Spring Pea Soup With Leeks And Lentils Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes.
• STEP 2.Add garlic and cook for another minute, until fragrant.
• STEP 3.Add peas, lentils, vegetable broth, and mint leaves. Bring to a boil, then reduce heat and simmer for 20 minutes, until peas and lentils are tender.
• STEP 4.Using an immersion blender or regular blender, puree the soup until smooth. Season with salt and pepper to taste.
• STEP 5.Serve hot or chilled, garnished with a drizzle of olive oil and fresh mint leaves.
• STEP 6.For storage, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
• STEP 7.To reheat, simply heat the soup in a pot over medium heat until warmed through. Stir occasionally to prevent sticking.
• STEP 8.Enjoy this Spring Pea Soup with Leeks and Lentils as a light and nutritious meal!

Cooking Tips

• If you prefer a chunkier texture, you can reserve some peas and lentils before pureeing the soup.
• For a creamier soup, you can add a splash of heavy cream or coconut milk before blending.
• Feel free to customize the soup by adding other vegetables such as spinach or asparagus.
• To make the soup more filling, you can serve it with a side of crusty bread or a salad.

Storage and Serving

• Store the soup in an airtight container in the refrigerator for up to 3 days.
• Serve the soup hot or chilled, garnished with a drizzle of olive oil and fresh mint leaves.
• Pair the soup with crusty bread or a salad for a complete meal.