Low Sodium Spring Pea Soup with Mint

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 tbsp extra virgin olive oil, plus more for drizzling
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
2 medium leeks, white and light green parts only, thinly sliced and rinsed
3 cloves garlic, thinly sliced
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
4 cups low-sodium chicken broth
4 cups fresh or frozen peas
½ cup fresh mint leaves, loosely packed
1 tbsp fresh lemon juice
¼ tsp ground turmeric

For serving

red pepper flakes, for serving (optional)

Instructions

1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the leeks and a pinch of salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
2
Add the garlic and turmeric and cook, stirring constantly, until fragrant, about 1 minute.

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