Creamy minted pea and yogurt soup

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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.

Yield: 6-8

Creamy minted pea and yogurt soup

minted pea and yogurt soup in w white bowl with pine nuts and mint garnishes

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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.


* to toast pine nuts, heat a frying pan over medium heat and add the pine nuts. Toast until golden and fragrant, stirring to make sure they don't burn.

did you make this recipe?

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

Disclosure: I received compensation for developing a series of recipes for Liberté. These posts were not reviewed prior to publication. All opinions my own.


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26 thoughts on “Creamy minted pea and yogurt soup”

  1. 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! 🙂

  2. 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!)

  3. 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.

  4. 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.

  5. 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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