Description
A bright, cool soup featuring fresh peas and mint, perfect as a light starter or lunch.
Ingredients
Scale
- 3 cups frozen sweet peas
- 1 cup vegetable broth, cold
- 1/2 cup fresh mint leaves, packed
- 1/4 cup plain Greek yogurt (or dairy-free alternative)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the frozen peas, cold vegetable broth, fresh mint leaves, Greek yogurt, lemon juice, lemon zest, olive oil, salt, and pepper into a high-speed blender.
- Blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
- Taste the soup and adjust seasoning, adding more salt or lemon juice if you desire more brightness.
- Pour the soup into an airtight container. Chill in the refrigerator for at least 2 hours to allow the flavors to meld and the soup to become very cold.
- Serve chilled, garnished with a drizzle of olive oil or a few extra mint leaves.
Notes
- For a thinner consistency, add a little more cold vegetable broth until you reach your preferred texture.
- If you prefer a warm soup, gently heat the broth before blending, but do not boil the mixture after adding the fresh mint.
- This soup tastes best when made at least 2 hours ahead of serving.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Blending
- Cuisine: Modern European
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 7
- Cholesterol: 5