Chilled Pea Soup With Mint and Greek Yogurt

1 Onion
1 tbsp Extra Virgin Olive Oil
2 cup Frozen Peas
1 tbsp Butter
4 cups Vegetable Stock
¼ cup Fresh Mint
1 cup Plain Greek Yogurt

Dice 1 onion. Add 1 tbsp olive oil to large pot over medium heat. Add onion and cook until fragrant and translucent. Add 2 cups frozen peas, 1 tbsp butter, 4 cups vegetable stock, and ¼ cup fresh mint (chopped) Simmer for 10 min. Add mixture to blender with 1 cup plain greek yogurt and blend until smooth. Pour into bowl. Chill for 1 hour. Garnish with greek yogurt and mint. Enjoy!

Megan Says
“Adding Greek yogurt to soups makes the texture so rich and creamy without the added calories and fat of heavy cream. Blending soup, in general, is a great way to fake creaminess!”

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