Green peas carry a surprising amount of resistant starch and fiber for such a small, sweet vegetable, and this soup lets them shine alongside fresh mint.
Ingredients
- 3 cups frozen green peas
- 2 leeks, white and light green parts, sliced
- 4 cups vegetable broth
- 1/4 cup fresh mint leaves
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Heat olive oil in a pot over medium heat and sauté leeks and garlic until soft, about 6 minutes.
- Add vegetable broth and bring to a simmer.
- Stir in peas and simmer 8 minutes until tender.
- Remove from heat, add mint leaves, and blend until smooth.
- Stir in lemon juice, season with salt and pepper, and serve warm.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 5g |
| Total carbohydrates | 20g |
| Dietary fiber | 6g |
| Protein | 6g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Peas and leeks both supply fermentable fibers, including galacto-oligosaccharides found in leeks, which support short-chain fatty acid production in the colon and help maintain a balanced microbiome.
Spring in a bowl, with benefits. Keep the soup pot going with Quick Lentil Vegetable Soup or Green Lentil Soup with Cumin and Lemon.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
