Red Meat Allergy Friendly Vegan Spring Pea Soup

Total time40 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Vegan Spring Pea Soup

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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