Instructions
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!
