Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium onion, salt
- Stir in the sliced leeks and cook for 2-3 minutes until they begin to soften. Pour in the vegetable broth. Bring the mixture to a simmer.1 leek, 4 cups vegetable broth
- Reduce the heat to low, cover the pot, and let it simmer for 10 minutes to allow the flavors to meld.
- Add the roughly chopped spinach, parsley, dill, chives, and mint (if using) to the pot. Stir in the frozen peas. Continue to simmer for another 5 minutes, or until the spinach has wilted and the peas are tender.1 cup fresh spinach, 1 cup fresh parsley, 1/2 cup fresh dill, 1/4 cup fresh chives, 1/4 cup fresh mint, 1/2 cup frozen peas
- Carefully transfer the soup to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until smooth and creamy. If using a traditional blender, be sure to vent the lid slightly to allow steam to escape.
- Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream or coconut milk. Heat gently over low heat, but do not boil. Season generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.1/4 cup heavy cream, salt, freshly ground black pepper
- Ladle the hot soup into bowls. Serve immediately with a squeeze of fresh lemon juice and crusty bread for dipping.lemon wedges, crusty bread
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
