BHA & BHT Free Vegan Spring Pea Soup
Total time40 min
Prep time15 min
Cook time25 min
4.6(20)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 3 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 4 cups vegetable broth
- 4 cups fresh or frozen peas
- 2 cups baby spinach, loosely packed
- ¼ cup fresh mint leaves
- 1 tbsp lemon juice
- ¼ cup coconut cream
For serving
- 2 tbsp coconut cream, for swirling (optional)
- fresh mint leaves, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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