Chilled pea and leek soup

bowl of pea and leek soup



  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
Recipe Card powered byTasty Recipes