1 (20 oz.) bag of frozen green peas
4 cups of low-sodium vegetable stock
1 medium onion, chopped
1 clove of garlic, minced
2 leeks, chopped, rinsed thoroughly, and drained
½ cup fresh mint, chopped
½ cup fresh parsley, chopped
1 tbsp. of olive oil
Salt and pepper to taste
In a large saucepan, sauté onion and leeks with 1 tablespoon of olive oil over medium heat for 5 minutes or until tender.
Stir in minced garlic. Cook for 1 minute.
Add vegetable stock. Bring to boil.
Add green peas and cook over medium heat for 3 minutes.
Remove from the heat. Add parsley and mint leaves into the peas mixture. Cool mixture at room temperature for 10 minutes.
Puree the pea soup mixture in a blender or using immersion/stick blender. Blend until smooth.
Season with salt and pepper to taste.
OPTIONAL: Reheat the pureed soup for 3-5 minutes to thicken the consistency.