Green Pea Soup with Yogurt and Mint
- Total Time
This bright, flavorful soup comes together quickly with pantry staples. Greek yogurt lends an amazing tang and can also be used as a garnish.
unsalted butter1 Tbsp
uncooked leek(s)4 medium, chopped (white and lighter green parts only)
kosher salt1 Tbsp, divided
canned chicken broth6 cup(s)
uncooked green peas6 cup(s), fresh or frozen
fresh lime juice2 Tbsp
plain low fat Greek yogurt½ cup(s)
mint leaves2 Tbsp, fresh, minced (plus extra for garnish)
- Heat butter in a large soup pot over medium heat. Add leeks and 1 teaspoon salt; cook, stirring frequently, until leeks are softened, about 10 minutes.
- Add broth and peas to pot; increase heat to high and bring to a boil. Reduce heat to low and simmer until peas are tender, about 5 minutes; stir in lime juice, yogurt, remaining 2 teaspoons salt, mint and sugar.
- Puree soup in pot using an immersion blender (be careful not to splatter hot liquid) or puree in batches in a regular blender. Serve warm or chilled, garnished with mint (optional). Yields about 1 cup per serving.