Chilled mint-pea soup with lemon yogurt

Points® value
Total Time
3 hr 38 min
15 min
8 min
No other ingredient combination highlights the flavor of spring like mint, lemon and peas. This chilled soup is a perfect side item to pair with a simple sandwich or flatbread. However, it’s also dressy enough to serve as an appetizer for a holiday or special occasion meal that features a luxurious cut of meat like roast beef, lamb or pork tenderloin. Just plan to double the recipe if you’ll be serving a crowd. To get 3 cups of fresh shelled green peas, you’ll need about 3 pounds of fresh pea pods. If you want to use frozen peas instead, thaw them slowly in refrigerator overnight.


Olive oil

1 tsp


3 medium, chopped

Uncooked green peas

3 cup(s), fresh, shelled, or frozen and thawed

Low sodium vegetable broth

2 cup(s)

Fresh mint leaves

3 Tbsp, chopped

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Plain fat free Greek yogurt

½ cup(s)

Lemon zest

½ tsp, grated


  1. Heat oil in medium saucepan over medium heat. Add scallions and cook, stirring constantly, until softened, about 1 minute. Add peas and 1 cup broth and bring to boil. Reduce heat and simmer, stirring occasionally, just until peas are tender and still bright green, about 3 minutes. Transfer mixture to bowl and cool to room temperature.
  2. Transfer pea mixture to blender. Add remaining 1 cup broth, salt, pepper, and 1 1/2 tablespoons mint and puree. Transfer to bowl, cover, and refrigerate until chilled, at least 2 hours or up to 6 hours.
  3. Stir together yogurt, remaining 1 1/2 tablespoons mint, and lemon zest in small bowl. Ladle soup into 4 serving bowls and top evenly with yogurt mixture.
  4. Per serving (scant 1 cup soup and 2 tablespoons yogurt mixture)