Eosinophilic Esophagitis Friendly Spring Pea Soup with Mint
Total time35 min
Prep time10 min
Cook time25 min
4.6(6)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!