Pea and Leek Soup (Hortosoupa)

9 50 132
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 8
Pea and Leek Soup (Hortosoupa)
Health Highlights


2 cup Leek (chopped, white and light-green parts only)
1 cup chopped Yellow onion
2 tsp Salt
1 tsp Black pepper
4 cup Vegetable stock/broth
5 cup Green peas, raw (or two 10 oz bags of frozen peas)
2/3 cup Mint, fresh (chopped, no stems)
1/2 cup Greek yogurt, plain, 2% M.F.
1/2 cup Chives


Heat a large saucepan over medium heat for about 5 minutes, or until very hot. Add the leeks and onion to the pan and cook over medium heat until the onions are translucent and softened, 5 to 10 minutes. About halfway through the cooking, sprinkle the vegetables with 1 tsp salt to draw out the moisture. Drawing out the moisture helps reduce the cooking time.

Pour in the stock, increase the heat to medium-high, and bring the soup to a boil. Stir in the peas and cook until the peas are tender, 3 to 5 minutes. Remove the saucepan from the heat, stir in the mint, 1 tsp salt and pepper.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 132
Calories from fat 6.9
Calories from saturated fat 2.5
Total Fat 0.8 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 5.4 g
Cholesterol 0.9 mg
Sodium 892 mg
Potassium 371 mg
Total Carbohydrate 27.6 g
Dietary Fiber 6.8 g
Sugars 16.2 g
Protein 7.0 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.1

Energy sources