I can’t believe I haven’t put this recipe up yet! I have been making it for years and it’s a real winner. Kind of a marriage between vichyssoise and minted pea soup, it’s so tasty, comforting and yet fresh and lively, a perfect springtime soup.
Potato, Leek, Pea & Mint Soup
Prep time
Cook time
Total time
Author: Deb
Recipe type: Soup
Serves: 4-6
Ingredients
- 450g Leeks - white part only, sliced and thoroughly washed
- 650g white potatoes, peeled, sliced
- ½ cup raw cashews
- 4 or 5 cups vegetable stock
- 2 cups frozen peas
- 2 tablespoons fresh mint leaves, finely chopped
- 1 to 2 tablespoons fresh lemon juice
- Salt & pepper to taste
Instructions
- In a large saucepan cook the leeks and potatoes over moderately low heat, stiring occasionally until the leeks are soft.
- Add the 5 cups stock and cashews, bring to a boil then simmer for 10 to 15 minutes or until the potato is very soft.
- Stir in the peas, simmer for 5 minutes. Add the mint and blend until creamy. Add lemon juice and seasoning to taste.
- Top with yogurt and more freshly chopped mint and serve with good wholemeal bread.
- INSTANT POT INSTRUCTIONS:
- Add all ingredients (with only 4 cups of stock) minus the lemon and mint and cook on high pressure for 5 minutes. Release pressure, add the mint and lemon and blend.