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Alive Magazine

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.
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Servings: 4
Course: dinner, entree, Lunch
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Enjoy!