Minted Pea Soup

Minted Pea Soup
Recipe Type: Soup
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 6
0.5 Protein 1 Starch 1 Vegetable
  • 1 Tbsp olive oil
  • 1 medium sweet onion, chopped (about 1 1/2 cups)
  • 3 green onions, green and white parts, chopped
  • 1 (16-oz) bag frozen green peas, thawed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups (or more) low sodium chicken broth (can use vegetable broth for vegetarian version)
  • 1 large handful mint leaves, rinsed and coarsely chopped (about 1 coup)
  • juice and zest of 1/2 lemon
  • 1 Tbsp honey
  • 8 oz plain nonfat Greek yogurt
  1. Heat oil in a large pot over medium heat.
  2. Add chopped onion and cook until softened, about 8 minutes.
  3. Add green onions and thawed peas, salt and pepper, and cook 2 minutes longer.
  4. Add enough broth to cover peas and onions and bring to a boil. As soon as the mixture boils, remove from heat and let cool slightly.
  5. Add mint, lemon juice and zest and honey. Using an immersion blender (or in batches in a blender), puree mixture until smooth, adding more broth if necessary to thin soup.
  6. Blend in greek yogurt with blender, until smooth.
  7. Refrigerate at least 4 hours and serve cool or at room temperature
Calories: 169 calories Fat: 3g Saturated fat: 0g Carbohydrates: 26g Sugar: 13g Sodium: 640mg Fiber: 7g Protein: 12g Cholesterol: 2mg