Chilled Pea and Leek Soup

Pureed pea and leek soup with cumin and cayenne pepper.

Chilled Pea and Leek Soup

Low fat and refreshing, this soup is the perfect accompaniment to an outdoor summer barbecue dinner. This is a very easy recipe made with frozen peas and blended until smooth. A bright green colored soup that’s healthy and light, that also pairs well with pasta or other light summer dishes like quiche and spinach salad.

Chilled pea and leek soup

bowl of pea and leek soup
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 people 1x
  • Category: Soup
  • Cuisine: Easy, Healthy


  • 1 tablespoon extra virgin olive oil
  • 1/2 onion (finely chopped)
  • 1 stalk leek (finely chopped)
  • 1 teaspoon cumin
  • 2 cups chicken or vegetable broth
  • 1 cup frozen peas (thawed)
  • 1 cup milk


  1. In a pot over medium heat, add olive oil. Add onions, leek, cumin and cook until onions have caramelized (about 7-8 minutes). Add chicken broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
  2. Add peas and simmer for 5 minutes. Transfer mixture to a blender and blend until smooth.
  3. Return soup to the pot and stir in milk. Transfer the soup to a tupperware container, seal and refrigerate for at least 2 hours.
  4. The soup is ready to serve when it’s cold.


  • Calories: 348
  • Saturated Fat: 7
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