Spring Pea Soup w Lemon-Herb Drizzle

25 minutes



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!

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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


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.
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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.
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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.
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