By Ashley Bare from

You’ll find this soup-er (get it?) easy to throw together, and you probably already have most of the eight ingredients in your pantry and freezer. Not to mention this soup ticks so many special diet boxes: vegan/vegetarian, gluten-free, dairy-free, paleo, and just plain ol’ healthy. If you’re more of a butter and chicken stock (or bone broth) kind of gal, by all means, replace the olive oil and vegetable stock. Garnish with some crispy bacon, while you’re at it. Another hack: Chill the soup down overnight and serve on a hotter day. Mind blown? Scroll on for this easy, yummy, and versatile soup.


(Serves 4-6)


  • 3/4 cup extra virgin olive oil, divided
  • 1 1/2 cups fresh or frozen sliced leek rounds, white and light green parts only
  • 2 garlic cloves, crushed
  • salt, to taste
  • 4 cups fresh or frozen peas
  • 4 cups vegetable or chicken stock
  • 1/3 loosely packed cup fresh mint leaves
  • 2-3 loosely packed cups baby spinach
  • freshly ground pepper, to garnish


  1. Heat the 3 tablespoons of olive oil over medium-high heat in a soup pot.
  2. Add the leek rounds, crushed garlic, and a pinch of salt. Stirring occasionally, cook for about 10 minutes or until leeks are softened with a little caramelization.
  3. Add the peas and stock, stir to combine, bring to a boil then promptly reduce heat to medium. Cover with a lid and let cook for another 10 minutes, to ensure the leeks are completely softened.
  4. Depending on the size of your blender, ladle about half of the soup into the container (half veggies and half solids). Make sure not to fill more than halfway (to avoid blender explosion and burns!). Add about half of the mint and half of the spinach leaves to the container. Close the lid, hold it tightly (cover with a cloth napkin if needed), and blend until smooth. Optional: While soup is blending, carefully drizzle about 2 tablespoons olive oil (per batch) for an extra velvety texture.
  5. Transfer puréed soup to a clean soup pot. Repeat process with remaining soup, mint leaves, and spinach. Season with salt to taste, and heat over low heat until warmed through and ready to serve.
  6. Ladle soup into bowls, and garnish with a drizzle of olive oil, crack of freshly ground pepper, and a few mint leaves.

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