Pea Soup with Yogurt & Mint


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5 from 1 vote

Pea Soup with Yogurt & Mint

This bright, tasty soup comes together quickly with a few pantry staples and Greek yogurt finishes it off with an amazing tang.
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Soups
Cuisine: American
Calories: 1468kcal


  • 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


  • 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.


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.


Calories: 1468kcal | Carbohydrates: 196g | Protein: 95g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 9129mg | Potassium: 3634mg | Fiber: 44g | Sugar: 89g | Vitamin A: 7210IU | Vitamin C: 360.9mg | Calcium: 393mg | Iron: 15.8mg

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