Minty Chili Pea Soup
This brightly colored soup for chili lovers is the perfect way to welcome back warmer weather. Looking for a little less heat? Substitute serrano pepper with jalapeño.
Ingredients
- 1 tablespoon grapeseed oil or sunflower oil
- 1 leek, white or light green part thinly sliced
- ½ teaspoon salt
- ½ pound new potatoes quartered
- 2 garlic cloves chopped
- 2 serrano chili peppers seeded and chopped
- ¾ teaspoon ground coriander
- ½ teaspoon pepper
- 4 cups low-sodium vegetable broth
- 3 cups fresh shelled or frozen peas
- 1 cup fresh mint
- Juice of ½ lemon
Instructions
- In large saucepan, heat oil over medium heat. Add leek and salt; cook until softened, about 5 minutes, stirring regularly. Add potatoes and garlic; heat for 3 minutes. Add serrano pepper, coriander, and pepper; heat for 1 minute.
- Add broth to pan. Bring to a boil and simmer over medium-low, covered, until potato is tender, about 15 minutes. Add peas and continue heating until they are tender, about 5 minutes. Stir in mint and lemon juice. Using blender or food processor, puree soup in batches if necessary. Thin with additional broth or water, if needed. Ladle into each of 4 bowls.
- Enjoy!