Spring Pea Soup w Lemon-Herb Drizzle

February 28, 2022

25 minutes

easy

8

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