Spring Pea Soup
This refreshing soup is quick and easy to prepare. It is high in vitamin A, iron, and protein, so you can feel good about making this recipe anytime.
Yields 6 Servings
- 2 tb olive oil
- 1 onion, chopped
- 2 leeks, chopped (white and light green parts only)
- 4 cups low-sodium chicken or vegetable broth
- 2 10 oz. packages frozen peas, thawed
- ½ cup fresh mint leaves, chopped
- ½ cup Greek yogurt
- 1 ½ tsp salt
- ½ tsp black pepper
Servings Per Recipe 6
Amount Per Serving:
Total Fat 6.4 g
Total Carbohydrate 21.7 g
Dietary Fiber 6.8 g
Protein 11.0 g
Heat the olive oil in a large saucepan, add the leeks and onion and cook over medium heat for about 8 minutes, or until softened. Add the broth and peas and boil for about 3 minutes. Remove from heat and add the mint.
Working in batches, puree the soup in a blender until smooth. Remember not to fill the blender all the way, and to open the venthole in the lid while it is running. Return the soup to the saucepan, stir in the Greek yogurt and season with salt and pepper. Serve warm or chilled.