This vibrant green soup is pure comfort in a bowl, built from sweet leeks, garlic, and tender peas simmered in vegetable broth until everything turns silky. A handful of baby spinach and fresh mint gets stirred in at the end, giving the soup its bright color and clean, herbaceous lift, while a splash of lemon juice keeps every spoonful tasting fresh rather than heavy. Coconut cream folds in at the finish for a velvety richness, and a final swirl on top makes each bowl look as good as it tastes. It all comes together with an immersion blender for that ultra-smooth, restaurant-style texture without much fuss. This is a great pick for a gluten free spring lunch or light starter, and it keeps well for meal prep throughout the week.
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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.
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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