This hearty soup has various flavors that are tied well together with the use of mint. Mint is a unusual ingredient for me to use in a soup and it is the hero of this soup. I have used mint in paratha, pulao and some curries only.
Leeks have a very strong flavor and smell in my opinion. Mint has helped suppress this and blend the leeks well into this soup. The sweetness from the peas creates a balance in taste. I have added some red chili and cumin powder to bring in a lil Indian touch to the soup. It has a thick texture, v love it best when served with Jalapeño focaccia.
oil 4 tsp
onion 1, diced
garlic 2 cloves, chopped
red chili 1
frozen sliced leeks 8 oz
potatoes 3 small, diced
vegetable stock/water 6 cups
frozen or fresh peas 1 cup
mint leaves 1/2 cup + few extra for topping
cumin powder 1/2 tsp
salt to taste
fresh black pepper to taste
Heat the oil in a large pan.
Add in the onion, red chili, and garlic.
heat for a minute and add in the sliced leeks and diced potatoes
Heat for 2-3 minutes, stirring well.
Add in the vegetable stock and stir.
Cook it covered for 10 minutes over a medium heat.
Check that the potatoes are very tender, then remove the lid and add in the peas and mint.
Cook for 3 minutes, then remove from the heat.
Blend with an immersion blender or a food processor until pureed.
Season with cumin powder, salt and pepper.
Stir and transfer to individual serving bowl.
Sprinkle some fresh mint leaves and serve.