Minty Pea Soup with Lemon

Name: Minty Pea Soup with Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, Irish
Ingredients: 1 pound fresh or frozen peas; 3 cups vegetable broth; 1 medium potato, peeled and chopped (about 1 cup); 4 green onions, thinly sliced; 1 small lemon, quartered and seeded; 1 cup fresh mint leaves; 1 tablespoon garlic powder; 1/2 to 1 teaspoon flaky sea salt; Optional: Nonfat Greek yogurt, croutons and fresh mint leaves

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Contest Winner

Test Kitchen Approved

This is one of our favorite St. Patrick's Day meals that also tastes great other times of the year. You can add cayenne or lemon pepper for a little kick. —Laura Wilhelm, West Hollywood, California

Ingredients

1 pound fresh or frozen peas
3 cups vegetable broth
1 medium potato, peeled and chopped (about 1 cup)
4 green onions, thinly sliced
1 small lemon, quartered and seeded
1 cup fresh mint leaves
1 tablespoon garlic powder
1/2 to 1 teaspoon flaky sea salt
Optional: Nonfat Greek yogurt, croutons and fresh mint leaves

Directions

In a Dutch oven, place peas, broth, potato, green onions and lemon. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Remove from heat; cool slightly. Remove lemon quarters, squeezing out excess juice into soup. Stir in mint, garlic powder and salt. Process in batches in a blender until smooth; return to pan and heat through.
If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.

Nutrition Facts

1 cup: 100 calories, 1g fat (0 saturated fat), 0 cholesterol, 583mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.

This is one of our favorite St. Patrick’s Day recipes that also tastes great at other times of the year. Cayenne or lemon pepper can be added to the soup for a little kick. —Laura Wilhelm, West Hollywood, California

Recipe Creator