This spring pea soup with fresh herbs and lemon yogurt is pretty effortless, but it tastes like a million dollars!
Spring pea soup with fresh herbs
The light green color of this spring pea and herb soup is lovely. It will fade a little if you save the soup for the next day, but what you weigh in color you gain in even deeper flavor created by the melting of the ingredients together. The lemon yogurt topping is cool and creamy and brightens the dish. For more of my favorite soups, try this mashed asparagus cream leek soup with crème fraiche and zucchini soup.
Ingredients for spring pea soup:
- spring onions
- Fresh or frozen peas
- Fresh mint and tarragon
- Vegetable broth
- Lemon juice
- salt and pepper
Instead of using cream, I add yogurt mixed with lemon peel, coriander, and salt. Drag a knife through the clumps to create pretty swirls. The yogurt makes the pea soup creamy with few extra calories.
What to serve with spring pea soup
This spring pea soup is great as a starter with any meal or as a lunch with half a sandwich. Egg salad or a turkey club are good choices. And you can’t go wrong with the classic soup and salad combination.
- Skip the yogurt to make it dairy-free.
- Simplify the ingredients by using just mint or basil instead of a combination of herbs.
- Store leftovers in the refrigerator for up to 4 days.
More pea recipes you’ll love:
Spring pea and fresh herb soup
Preparation time: 5 min
Cooking time: 10 min
Total time: 15th min
This spring soup made from peas and fresh herbs with mint and tarragon is rounded off with a lemon and yogurt topping.
- 1 1/2 tablespoon Extra virgin olive oil
- 10 spring onions, thinly cut
- 1 1/2 tablespoon chopped fresh tarragon or basil
- 3rd cups fresh or frozen green peas
- 3rd cups Vegetable broth
- 2 tablespoon chopped fresh mint
- 1 lemon, pricked and juice reserved
- 3/4 to 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3rd tablespoon whole yogurt
- 1/4 teaspoon ground coriander
In a medium saucepan, heat the oil over medium heat.
Add spring onions and tarragon or basil and cook, stirring occasionally, for 4 minutes, until spring onions are tender.
Add peas, stir for 1 minute. Add vegetable broth and bring the mixture to a boil and cook until the peas are tender, 4 to 5 minutes.
Take the soup off the heat and blend the soup with the mint in a blender until smooth.
Put the soup back in a saucepan, stir in 2 tablespoons of lemon juice and season with salt and pepper.
Keep the soup warm until it is ready to serve.
Combine yogurt, lemon peel and coriander and a pinch of salt.
Dollop soup portions with 2 1/4 teaspoons of yogurt mixture just before serving.
Portion: 1Cup of soup, 2 1/4 teaspoons of yogurt garnish, Calories: 160kcal, Carbohydrates: 20.5G, Protein: 6.5G, Fat: 6thG, Saturated fatty acids: 1G, Cholesterol: 1.5mg, Sodium: 444mg, Fiber: 6.5G, Sugar: 8.5G
Blue Smart Points: 2
Green Smart Points: 5
Purple Smart Points: 2
Keywords: Pea soup, spring pea soup
Posted March 31, 2021 by Gina
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