Pea Soup with Yogurt & Mint
Prep Time
8 mins
Cook Time
20 mins
Total Time
28 mins

This bright, tasty soup comes together quickly with a few pantry staples and Greek yogurt finishes it off with an amazing tang.

Course: Soups
Cuisine: American
Calories: 1468 kcal
  • 1 TB unsalted butter
  • 3 large leeks chopped (white and green partsonly)
  • 1 TB kosher salt divided
  • 6 cups chicken stock
  • 6 cups fresh or frozen baby peas 2, 14.4 oz bags frozen
  • 2 TB fresh lime juice
  • ½ cup low fat greek yogurt
  • 2 TB minced fresh mint plus additional for garnish
  • 1 TB sugar
  1. Heat butter in a large soup pot over medium heat. Add leeks and 1 tsp salt and cook for 10 minutes, stirring frequently, until leeks are softened. Add stock and peas and increase heat to high. Bring to a boil, lower to a simmer, and cook for 5 minutes or until peas are tender. Add lime juice, yogurt, remaining 2 tsp salt, mint, and sugar. Purée in batches in the blender or using an immersion blender. Serve warm or chilled.
Recipe Notes

Some pea skins will remain in the soup. For a completely smooth soup, press through a fine sieve before serving (you’ll yield less soup this way). Alternatively, to keep the fiber-rich skins in the soup, press through a sieve and purée skins in a food processor before returning to pot.

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