Chilled Pea Soup with Mint

April 15, 2013

Green peas are a fresh member of the legume family (related to dried beans), so they are a good source of lean protein and fiber. If you have access to fresh garden peas in early summer, this soup will be a sweet revelation.

Serves: 4
Prep: 7 min
Cook: 15 min
Total: 1hr 22min

  • 1 tablespoon olive oil
  • 2 scallions, green parts only, cut into 4" lengths
  • 1 rib celery, trimmed and cut into 2" lengths
  • 1/2 medium onion, finely chopped
  • 3 cups chicken or vegetable broth
  • 4 cups peas, fresh or (thawed) frozen
  • 1/3 cup fresh mint leaves + extra for garnish
  • ground black pepper
  • 1/2 cup low-fat plain yogurt

1. Place the oil in a large pot over medium-high heat. Add the scallions, celery, and onion. Cook, stirring, about 5 minutes, or until the vegetables soften.


2. Add the broth and bring to a boil. Add the peas and simmer for 10 minutes.

3. Carefully transfer the mixture to the bowl of a food processor fitted with a metal blade or a blender (in batches, if necessary). Add the mint. Season to taste with pepper. Puree until smooth. Chill 1 hour. Serve with yogurt in center, and garnish with mint leaves if desired.

Nutritional Facts per serving
Calories     192.6 cal
Fat     4.9 g
Saturated fat     1.3 g
Cholesterol     5.6 mg
Sodium     299.5 mg
Carbohydrates     25.7 g
Total sugars     11.7 g
Dietary fiber     7.1 g
Protein     12.7 g

Courtesy of the Rodale Healthy Recipe Finder.

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