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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.

Nutrition Facts
Pea Soup with Yogurt & Mint
Amount Per Serving
Calories 1468 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 13g 65%
Cholesterol 80mg 27%
Sodium 9129mg 380%
Potassium 3634mg 104%
Total Carbohydrates 196g 65%
Dietary Fiber 44g 176%
Sugars 89g
Protein 95g 190%
Vitamin A 144.2%
Vitamin C 437.5%
Calcium 39.3%
Iron 87.8%
* Percent Daily Values are based on a 2000 calorie diet.

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