Mint Pea Soup with Greek Yogurt

Mint Pea Soup with Greek Yogurt

Mint Pea Soup with Greek Yogurt

Peas. Mint. Yogurt.

I couldn’t get those three ingredients out of my head all weekend. I didn’t know how they got in there to begin with, all I knew was that I wanted – no NEEDED – to make something with them

Sure, I could have prepared some interesting pesto-type sauce or a dip, but I wanted something a bit simpler that wouldn’t require extra ingredients to enjoy my concoction. The result: Mint Pea Soup with Greek Yogurt.

Mint Pea Soup with Greek Yogurt: caramelized onions Mint Pea Soup with Greek Yogurt: simmer peas Mint Pea Soup with Greek Yogurt: puree soup

Essentially a simple puree of peas (either fresh or frozen work; I used a combination of both because that’s what I had) with mint and aromatics (yellow onion, garlic and ginger), this was a clean and refreshing soup finished nicely with a dollop of tangy Greek yogurt.

Oh, and did I mention that it’s bright green? No? Sorry about that, it should have been the first thing I said because I think the color makes the soup kind of fun.

Mint Pea Soup with Greek Yogurt: reheat puree and season

Here’s the recipe:

Mint Pea Soup with Greek Yogurt

2 teaspoons extra-virgin olive oil

1 small yellow onion, diced

1 teaspoon minced garlic

1 teaspoon grated ginger

1 pound fresh or frozen shelled peas

3 tablespoon minced fresh mint (reserve 1/2 teaspoon for garnish)

1 quart low-sodium chicken or vegetable broth

3/4 teaspoon salt

Pinch pepper

4 teaspoons Greek yogurt*

Heat the olive oil in a pot over medium heat. Once hot, add the diced onions and cook until the onions caramelize and turn golden brown, about 10 minutes. Stir in the garlic and ginger and cook for 1 minute or until fragrant. Stir in the peas and mint and cook until hot, then pour in 3 cups of broth.

Increase the heat to high and bring the liquid just to a boil, then decrease the heat to medium-low and simmer for 7 minutes. Allow the soup to cool slightly then puree it in a blender in batches until smooth. Do not strain.

Return the soup to the pot and season to taste with salt and pepper. Adjust the consistency if necessary by adding additional broth to thin-out the soup. Divide the soup into four bowls and garnish each with 1 teaspoon Greek yogurt and a pinch of minced fresh mint.

* Greek yogurt is an essential ingredient so please do not omit it. I like to use the low-fat.


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