Ingredients
- 1 tablespoon butter
- 1 leek, trimmed and finely chopped
- 1 small Spanish onion, finely chopped
- 1 garlic clove, crushed
- 1 potato, peeled and chopped
- 1 pound frozen peas
- 2 tablespoons fresh mint, chopped
- 3 cups vegetable stock
- salt and fresh ground black pepper to taste
Make it step by step
- In large saucepan melt butter over medium heat.
- Add onion and garlic and saute for approximately 2 minutes.
- Add leeks and continue to saute for another 2 minutes.
- Add potato, peas, mint, vegetable stock, salt and pepper. Bring to a boil, then reduce heat, cover pan, and simmer for 30 minutes. Remove fro m hea t an d coo l for 10 minutes.
- Transfer soup into food processor or blender and puree.
- Return to pan, add salt and pepper to taste and reheat gently.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by TheHousewifeDiary, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.