This vibrant green soup is the kind of bowl that genuinely makes you feel good from the inside out — bright, silky, and packed with ingredients that pull their weight both in flavor and function. Sweet peas blended with softened leeks and garlic create a naturally creamy base without any heavy cream, while a quarter teaspoon of turmeric quietly does its thing in the background alongside the anti-inflammatory staple that is extra virgin olive oil. Fresh mint and a squeeze of lemon go in right off the heat, keeping the color electric and the flavor lively rather than flat. The whole thing comes together in one pot and serves four, making it an easy weeknight win that doesn't taste like a compromise. A finishing drizzle of olive oil and optional red pepper flakes add just enough richness and warmth to make each bowl feel a little special. Whether you're eating with intention or just chasing something delicious, this soup delivers on both counts.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
Add the garlic and turmeric and cook, stirring constantly, until fragrant, about 1 minute.
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