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Garden Pea Soup with Minted Yogurt

About 6 cups soup Active 15 min Total 40 min

Frozen peas make a vivid green soup in the time it takes to soften an onion. A little potato gives the puree body, while a minted yogurt topping supplies a cool, tangy contrast. The peas go in only near the end; that short cooking time keeps their sweet flavor and fresh color. This is a compact soup for a light lunch, particularly when you want something smooth without adding cream to the pot.

Jump to the ingredients

Bright green pea soup with a cool minted yogurt swirl in a white bowl.

Tender potato first, bright peas last

Cut the potato small so it softens before the peas join the pot. If a piece still resists a fork, simmer a few minutes longer at that stage rather than overcooking the peas later. Plain frozen peas can go straight into the broth without thawing. Blend promptly after their brief simmer to keep the flavor fresh. The topping works best with finely chopped mint dispersed through thick yogurt; large leaves can make one spoonful much stronger than the next. Keep it refrigerated until serving, then drag a spoon once through each dollop for a simple swirl. There is no need to boil the yogurt into the soup.

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 1 medium Yukon Gold potato (170 g), peeled and cut into 1/2-inch dice
  • 3 cups (720 ml) low-sodium vegetable broth, labeled pepper-free and chili-free
  • 1/2 teaspoon fine salt
  • 4 cups (560 g) plain frozen peas
  • 1 tablespoon lemon juice, divided
  • 1/2 cup (120 g) plain thick yogurt
  • 2 tablespoons finely chopped fresh mint

Set out

Medium soup pot, Small mixing bowl, Immersion blender

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Mix the yogurt with the mint and 1 teaspoon of the lemon juice. Refrigerate while making the soup.
  2. Heat the oil in a medium soup pot over medium heat. Add the onion and cook for 5 minutes, stirring, until soft.
  3. Add the potato, broth, and salt. Bring to a simmer and cook for 10–12 minutes, until the potato is completely tender.
  4. Add the frozen peas, return to a gentle simmer, and cook for 3–4 minutes, until hot and tender.
  5. Take off the heat and blend promptly until smooth. Stir in the remaining 2 teaspoons lemon juice. If needed, loosen with a little hot water.
  6. Divide among 4 bowls and spoon the minted yogurt over the top. Serve immediately.

A useful detail

Blend soon after the peas are tender. Keeping the soup bubbling on the stove for a long time dulls both its green color and its fresh taste.

Make it your own

  • Use 1 tablespoon chopped dill instead of mint in the yogurt.
  • Replace the yogurt with an unsweetened dairy-free yogurt; check the label for soy or tree nuts if relevant.

Keep it well

Refrigerate soup and yogurt separately within 2 hours at 40°F/4°C or below for up to 3 days. Freeze the soup without the yogurt for up to 2 months. Reheat to 165°F/74°C, then add the topping; the green color may soften on reheating.