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5 from 1 vote

Spring Pea Soup w Lemon-Herb Drizzle

Bright and tasty, this silky spring pea soup is a delicious dish that's so simple to make. Greek yogurt gives it a creamy texture and a lemon-herb drizzle takes it over the top!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8 cups
Calories: 44kcal



  • Cooking Spray
  • 2 cups chopped leeks white and light green parts
  • 1 cup chopped yellow onion
  • 1 ½ tsp kosher salt divided
  • ¼ tsp black pepper
  • 4 cups fat free chicken broth
  • 3 10 oz packages frozen baby peas
  • ½ cup silken tofu
  • ¼ cup chopped mint
  • ¼ cup chopped parsley
  • 1 TB lemon juice
  • ½ cup fat free Greek yogurt
  • optional additional fresh mint for garnish

Lemon-Herb Drizzle

  • ¼ cup silken tofu
  • 2 TB lemon juice
  • 1 TB warm water
  • 1/2 cup chopped fresh mint leaves packed
  • ½ cup chopped fresh parsley packed
  • 1/3 cup chopped fresh chives packed
  • ½ tsp kosher salt


  • Coat a large nonstick stockpot with cooking spray. Add leeks, onion, and 1 tsp salt and cook over medium-low heat for 10-12 minutes or until soft. 
  • Add the chicken broth, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. Off the heat, add tofu, mint, and parsley, salt, and lemon juice and puree using an immersion blender or in batches in the blender. 

Lemon-Herb Drizzle

  • Combine all ingredients in a small food processor or blender and purée until smooth. Top each bowl of soup with yogurt and drizzle with lemon herb purée when serving.


Calories: 44kcal | Carbohydrates: 7g | Protein: 3g | Sodium: 1060mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21.9% | Vitamin C: 19.7% | Calcium: 5.7% | Iron: 7.2%

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