Creamy minted pea and yogurt soup
Prep time
Cook time
Total time
A gorgeous pea soup, light but creamy - perfect for the spring!
Recipe type: Soup
Serves: 6-8
  • 2 tablespoons olive oil
  • 1 medium onion, medium dice
  • 1 cup mint leaves
  • 2½ cups peas (frozen or fresh)
  • 2½ cups vegetable stock
  • 1 cup Liberté Plain Greek Yogurt 0%
  • ¼ cup toasted pine nuts *
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add onions and sauté until translucent, around 5 minutes.
  3. Add the mint and cook a further 3-5 minutes.
  4. Add the peas, stir and cook another 2 minutes, until peas are well-coated with the onion, oil and mint mixture.
  5. Add the stock and bring to a boil.
  6. Reduce the heat and simmer until the peas are tender, about 10 minutes.
  7. Purée the soup using an immersion or regular blender.
  8. Transfer to a large bowl and allow to come to room temperature or place bowl in the fridge.
  9. When the mixture is cool, add the yogurt.
  10. Serve chilled, topped with some of the toasted pine nuts and some more shredded fresh mint.
  11. * to toast pine nuts, heat a frying pan over medium heat and add the pine nuts. Toast until golden and fragrant.
Recipe by eat. live. travel. write. at