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Green Pea and Mint Soup

Slowly caramelized onions create a rich, comforting broth with very little added fat. A small whole-grain toast and measured cheese provide the classic finish.
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Prep Time 10 minutes
Cook Time 19 minutes
Servings: 6 people
Course: dinner, lunch, Soup
Cuisine: british, european
Calories: 155
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 1 small potato peeled and diced
  • 4 cups frozen green peas
  • 4 cups low-sodium vegetable broth
  • ½ cup plain nonfat Greek yogurt
  • ¼ cup fresh mint leaves
  • 2 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Heat the olive oil in a large pot, add the onion, and cook for about 4 minutes until softened.
  2. Stir in the garlic, then add the diced potato and vegetable broth.
  3. Bring the mixture to a boil, reduce the heat, and simmer for about 10 minutes until the potato is tender.
  4. Add the frozen peas and cook for another 4 to 5 minutes without overcooking them.
  5. Stir in the mint and blend the soup until completely smooth.
  6. Allow the soup to cool slightly, then mix in the Greek yogurt and lemon juice.
  7. Season with salt and pepper, then serve warm or refrigerate until chilled.