Minty Pea Soup with Lemon
This is one of our favorite St. Patrick's Day meals that also tastes great other times of the year. You can add cayenne or lemon pepper for a little kick. —Laura Wilhelm, West Hollywood, California
Ingredients
- 1 pound fresh or frozen peas
- 3 cups vegetable broth
- 1 medium potato, peeled and chopped (about 1 cup)
- 4 green onions, thinly sliced
- 1 small lemon, quartered and seeded
- 1 cup fresh mint leaves
- 1 tablespoon garlic powder
- 1/2 to 1 teaspoon flaky sea salt
- Optional: Nonfat Greek yogurt, croutons and fresh mint leaves
Directions
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1In a Dutch oven, place peas, broth, potato, green onions and lemon. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Remove from heat; cool slightly. Remove lemon quarters, squeezing out excess juice into soup. Stir in mint, garlic powder and salt. Process in batches in a blender until smooth; return to pan and heat through.
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2If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.
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