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Home / Recipes / Chilled Pea and Mint Soup

Chilled Pea and Mint Soup

The days are heating up, but you can keep cool with this fresh, chilled soup. There's nothing like the taste of farm-fresh peas.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 2 T unsalted butter

  • 1 leek minced

  • 3 c vegetable stock

  • 1/2 t sugar

  • Sea Salt to taste

  • 3 c unshelled fresh peas (about 3 pounds shelled)

  • 1/2 c fresh mint (minced)

  • 1 1/3 c Stonyfield Organic Low Fat Plain Yogurt (divided)

  • sprigs of mint for garnish

Calories: 90, Calories from Fat: 40, Total Fat: 4.5g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 170mg, Total Carbohydrate: 9g, Dietary Fiber: 1g, Sugars: 6g, Protein: 3g, Vitamin A: 15%, Vitamin C: 35%, Calcium: 10%, Iron: 6%


Step 1

In large saucepan over medium heat, add butter and sauté leeks for 3 minutes. Add vegetable stock, sugar, salt, and peas. Cover and cook for 25 minutes until peas are tender. Let cool.

Step 2

Pour soup into a food processor or blender, add mint and purée. If required, process in small batches. Return soup to sauce pan and mix in 1 cup of yogurt.

Step 3

Chill for at least 2 hours or overnight.

Step 4

Garnish each serving with a dollop of yogurt and fresh mint.