Ingredients
• 1 tbsp olive oil or butter
• 1 small leek or onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 3 cups frozen peas (no need to thaw—bright green & sweet!)
• ¼ cup fresh mint leaves, plus extra for garnish
• 2 tbsp lemon juice
• ¼ cup heavy cream, coconut milk, or cashew cream (optional—adds richness)
• Salt & white pepper to taste
Garnish (optional but lovely):
• Extra mint leaves
• Lemon zest
• Crispy prosciutto or toasted almonds
• A swirl of cream or olive oil
Instructions
- In a medium pot, heat oil over medium. Sauté leek/onion 4–5 mins until soft. Add garlic; cook 1 min.
- Pour in broth; bring to a simmer. Stir in peas; cook 5–6 mins until tender.
- Remove from heat. Stir in mint and lemon juice.
- Blend until ultra-smooth:
→ Immersion blender: Right in the pot.
→ Countertop blender: In batches, venting lid. - Return to low heat. Stir in cream (if using); warm gently (do not boil). Season with salt and white pepper.
- Ladle into bowls. Top with mint, lemon zest, and a swirl of cream or olive oil.
PREP TIME & NUTRITION :
Prep Time: 5 mins, Cook Time: 15 mins, Total Time: 20 mins, Servings: 4
Calories: 130 (without cream), 180 (with cream), Net Carbs: 16g, Fats: 7g, Protein: 6g
✅ Naturally vegetarian, gluten-free, and easily vegan (skip cream or use plant-based).
✅ Packed with vitamin C, K, and fiber—light but deeply satisfying.