Creamy minted pea and yogurt soup

Easter is in sight and so for my fourth post for Liberté, I wanted to offer you a little something for your holiday table. It’s a gorgeous chilled minted pea soup, rendered deliciously creamy with the addition of Liberté’s Plain Greek Yogurt o%.

This soup was actually inspired by a chilled Turkish yogurt soup I tasted at  Gallery Grill in Toronto during my March Break.

I didn’t think I liked chilled soups, let alone ones with yogurt (sometimes they can be way too sweet, like a smoothie gone wrong) but this made me stop and change my mind. It was sweet and savoury and tart and salty all at once.

Since it’s spring, I wanted to add a little pretty spring colour to my dish – I love the colour of pea soup but too often it’s a heavy affair. With spring in the air, this is the perfect start to any Easter or holiday meal – it’s pretty and tasty (also, pretty tasty!), plus, it won’t weigh you down because the creaminess comes from a O% yogurt that doesn’t taste like 0%.  It’s lovely served either in a soup bowl, or for a holiday party, you could serve it in shooter glasses for an elegant spring “amuse-bouche“.  The possibilities are endless. You might wonder about a chilled soup but this one really works, especially as the weather starts to get warmer.

Creamy minted pea and yogurt soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

A gorgeous pea soup, light but creamy - perfect for the spring!

Yields 6-8


  • 2 tablespoons olive oil
  • 1 medium onion, medium dice
  • 1 cup mint leaves
  • 2 1/2 cups peas (frozen or fresh)
  • 2 1/2 cups vegetable stock
  • 1 cup Liberté Plain Greek Yogurt 0%
  • 1/4 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.


For more fabulous recipes and to discover their Greek yogurt line, visit Liberté now.

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26 Responses to Creamy minted pea and yogurt soup

  1. Medeja April 5, 2012 at 07:08 #

    Sounds and looks really amazing! I love the color and can imagine lovely minty flavor!

  2. idiosyncratic eye April 5, 2012 at 07:22 #

    I think that’s the thing, you have to keep trying combinations because even if it’s something you usually don’t like you’ll suddenly one place, one dish where it suddenly works perfectly. The alchemy of cooking! 🙂

  3. Dominic April 5, 2012 at 08:35 #

    beautiful beautiful soup… I shall make… this weekend!

  4. Mr. Neil April 5, 2012 at 11:00 #

    Hey – where’s my sample?!?

  5. Paula April 5, 2012 at 12:41 #

    My husband loves peas and would most likely very much enjoy this soup. Another great recipe Mardi! Happy Easter 🙂

  6. Mindy April 5, 2012 at 13:46 #

    Sounds deliciously refreshing!

  7. Jenn and Seth (@HomeSkilletCook) April 5, 2012 at 15:38 #

    i love the color of this, and i bet the taste is fantastic! bookmarking this!

  8. Erik April 5, 2012 at 23:04 #

    I know what you mean about chilled soups being a little “off”. I’ve found that cold soup really benefits from either being creamy (like potato soup) or with a bit of acidity (like gazpacho or carrot ginger and lime soup, I think the yogurt would add both, so that might be what makes this work.
    I’ve made a basic version of this soup for years based on Nigella Lawson’s recipe, but that’s a hot soup without any dairy (or not much anyway). I really need to try this! (And I love pine nuts!)

    • Mardi@eatlivetravelwrite April 28, 2012 at 10:27 #

      Yes this one works well cold not so sure how it would work warm. I love Nigella’s pea soup recipe too!

  9. The Mistress of Spices April 6, 2012 at 09:32 #

    What a beautiful color! I love minted pea soup and cold soups in general, so I’m sure that this is delicious.

  10. Debs @ The Spanish Wok April 6, 2012 at 10:48 #

    I love chilled soups, yours is a beautiful colour too, yum.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

  11. penny aka jeroxie April 7, 2012 at 21:25 #

    I do love the colours of spring!

  12. cat April 9, 2012 at 21:21 #

    i am not a fan of traditional pea soup, but this variation sounds positively heavenly. like chilled spring in a bowl. i love chilled soups – gazpacho is one of my favorite things ever – and this looks like a lovely example.

  13. The Wimpy Vegetarian March 18, 2013 at 01:17 #

    This looks fantastic!! Now that spring is right around the corner, I’m totally making this.

  14. Kb April 12, 2015 at 19:34 #

    LOVE this recipe, it’s my go to as soon as the weather moves from winter to spring. So healthy too. I substitute Kefir sometimes for the Greek yougurt.

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