Pea soup


Did you know that adding peas lowers the GI of a dish?


1⁄2 oz butter (unsalted butter)
2 leek (washed, drained, chopped)
1 t thyme (fresh)
1 clv garlic (finely chopped)
1 1⁄2 pt broth (chicken broth, vegetable broth)
10 oz peas (shelled before measuring)
1 hd lettuce (round lettuce, washed and chopped up)
1 T mint (optional, finely chopped)
  seasoning (salt and freshly ground black pepper to taste)


  1. Melt the butter in a saucepan.
  2. Cook leeks with thyme and garlic on low heat. Cook until soft but not yet brown.
  3. Add the broth and bring to a boil.
  4. Add peas and lettuce and continue cooking until the peas are tender.
  5. Stir in the mint and add black pepper to your liking.
  6. Serve with croutons for added flavor.


Be careful not to overcook the peas or they'll end up mushy.

For a vegetarian soup substitute 1/2 oz butter with 1 Tbs olive oil and chicken stock with the same amount of vegetable stock.

4 servings
Preparation time
Cooking time
Total time
40 minutes