Anti Inflammatory Pea Soup with Mint and Yogurt
Total time30 min
Prep time10 min
Cook time20 min
5.0(7)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 4 cups frozen peas
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ½ cup fresh mint leaves, loosely packed
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
For serving
- ½ cup plain whole-milk yogurt
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
- small fresh mint leaves, for garnish (optional)
Instructions
- 1
Melt the butter in a large saucepan over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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