Spring Pea Soup w Lemon-Herb Drizzle
Bright and tasty, this silky spring pea soup is a delicious dish that’s so simple to make. Greek yogurt gives it a creamy texture and a lemon-herb drizzle takes it over the top!
No Reviews
Ingredients
Adjust Servings
cooking spray | |
2 cups chopped leeks white and light green parts | |
1 cup chopped yellow onion | |
1 1/2 teaspoon kosher salt divided | |
1/4 teaspoon black pepper | |
4 cups fat free chicken broth | |
3 10 oz packages frozen baby peas | |
1/2 cup silken tofu | |
1/4 cup chopped mint | |
1/4 cup chopped parsley | |
1 tablespoon lemon juice | |
1/2 cup fat free Greek yogurt | |
optional additional fresh mint for garnish |
Lemon-Herb Drizzle
¼ cup silken tofu | |
2 tablespoons lemon juice | |
1 tablespoon warm water | |
1/2 cup chopped fresh mint leaves packed | |
1/2 cup chopped fresh parsley packed | |
1/3 cup chopped fresh chives packed | |
1/2 teaspoon kosher salt |
Nutritional Information
44kcal
Calories
7g
Carbohydrates
3g
Protein
1060mg
Sodium
195mg
Potassium
1g
Fiber
2g
Sugar
1095IU
Vitamin A
16.3mg
Vitamin C
57mg
Calcium
1.3mg
Iron
Directions
1.
Coat a large nonstick stockpot with cooking spray. Add leeks, onion, and 1 tsp salt and cook over medium-low heat for 10-12 minutes or until soft.
Mark as complete
2.
Add the chicken broth, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. Off the heat, add tofu, mint, and parsley, salt, and lemon juice and puree using an immersion blender or in batches in the blender.
Mark as complete
3.
Lemon-Herb Drizzle
Combine all ingredients in a small food processor or blender and purée until smooth. Top each bowl of soup with yogurt and drizzle with lemon herb purée when serving.
Mark as complete
Leave a Reply
You must be logged in to post a comment.