Vibrant Spring Green Soup with Fresh Peas and Mint
This light and nourishing soup celebrates the best of spring vegetables with tender peas, leeks, and fresh mint in a silky smooth finish. Perfect as a refreshing starter or light lunch that captures the essence of the season.
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 400g frozen peas
- 150g fresh spinach leaves
- 1 litre vegetable stock
- 2 tablespoons fresh mint leaves, plus extra for garnish
- 100ml double cream
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- 4 tablespoons crème fraîche for serving
Instructions
Heat the olive oil in a large saucepan over medium heat. Add the sliced leeks and cook gently for 5-6 minutes until softened but not browned.
Add the minced garlic and diced potato, stirring for 1-2 minutes until fragrant.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 12-15 minutes until the potato is completely tender.
Add the frozen peas and cook for 3 minutes until heated through. Stir in the spinach and fresh mint leaves, cooking for 1 minute until the spinach has wilted.
Remove from heat and blend the soup using an immersion blender until completely smooth. Alternatively, carefully transfer to a standing blender and blend in batches.
Return the soup to low heat and stir in the double cream and lemon juice. Season with salt and pepper to taste. Heat gently without boiling.
Ladle into warm bowls and serve topped with a swirl of crème fraîche and fresh mint leaves.
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