Description
A delicious pureed pea and leek soup with cumin and cayenne pepper.
Ingredients
Units
Scale
- 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
Instructions
- In a pot over medium heat, add the olive oil, onions, leek, and cumin.
- Stir and cook until the onions have caramelized (about 7 to 8 minutes).
- Add the chicken broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
- Add the peas and simmer for 5 minutes. Transfer mixture to a blender and blend until smooth.
- Return soup to the pot and stir in the milk.
- Transfer the soup to a storage container and refrigerate for at least 2 hours.
- The soup is ready to serve when it’s cold.
Notes
This soup will keep in fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 14g
- Sodium: 1059mg
- Fat: 8.3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26.8g
- Fiber: 4.6g
- Protein: 10.5g
- Cholesterol: 7.4mg
