This pea soup with mint is fresh and creamy and delicious served either warm or chilled. Cooking the peas and herbs just briefly at the end will help them retain their vibrant green color.
In a large pot, olive oil over medium heat, add leeks and sweat until soft
Add potato, white wine vinegar and broth and bring up to a simmer. Cook until potatoes are tender, about 15 minutes
Add peas and herbs, bring up to a simmer then turn off heat and add spinach
Purée the soup with a stick blender until smooth, then season with salt and pepper to taste
Serve garnished with yoghurt and a few extra peas
Alternatively, this soup is lovely served chilled topped with chopped avocado or prawns
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