This spring Green Pea Soup recipe with Fresh Herbs finished with a lemony yogurt topping is pretty effortless, but it tastes like a million bucks!
Green Pea Soup with Fresh Herbs
I have always had a complicated relationship with peas until this Green Pea Soup came into my life! This soup will turn even the biggest pea doubters into devout fans (like me)! The bright green color, fresh herbs, and bright lemon flavor is lovely. The color will fade a little if you save the soup for the next day, but what you trade off in color, you gain in even deeper flavor that comes from the ingredients melding together. The lemony yogurt topping is the icing on the soup! It’s cool and creamy and brightens up the dish. Another pea recipe I love is this this fresh Pea Salad and this Shrimp, Peas and Rice. See below to make this easy recipe.
Green pea soup ingredients:
- Scallions
- Fresh or frozen peas
- Fresh mint and tarragon
- Vegetable broth
- Lemon juice
- Salt and pepper
Yogurt Topping
Instead of using cream, I top it with yogurt mixed with lemon zest, coriander, and salt. To make pretty swirls, drag a knife through the dollops. The yogurt makes the pea soup creamy with few extra calories.
What to Serve with Green Peas Soup
This green pea soup recipe is delicious as a starter to any meal or as lunch served with a half sandwich. Egg salad or a turkey club are good choices. And you can never go wrong with the classic soup and salad combo.
Variations
- Omit the yogurt to make it dairy-free.
- Simplify the ingredients by using all mint or basil instead of a combination of herbs.
- Refrigerate leftovers up to 4 days.
More Pea Recipes You’ll Love:
- Baked Rice and Peas
- Ground Turkey with Potatoes and Spring Peas
- Shrimp, Peas and Rice
- Pea Salad
- Lamb Kheema with Peas
Green Pea Soup Recipe with Fresh Herbs
Equipment
- Dutch Oven or soup pot
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 10 scallions, thinly sliced
- 1 1/2 tablespoons chopped fresh tarragon, or basil
- 3 cups fresh or frozen green peas
- 3 cups vegetable broth
- 2 tablespoons chopped fresh mint
- 1 lemon, zested and juice reserved
- 3/4 to 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons whole yogurt
- 1/4 teaspoon ground coriander
Instructions
- Heat the oil in a medium (4 quart) pot over medium heat.
- Add scallions and tarragon or basil and cook, stirring occasionally until scallions are soften, 4 minutes.
- Add peas, stir for 1 minute. Add vegetable broth and bring mixture to a simmer and cook until peas are tender, 4 to 5 minutes.
- Remove soup from heat and, working batches, use a blender to puree the soup with the mint until smooth.
- Return the soup to a pot, stir in 2 tablespoons lemon juice and season with salt and pepper.
- Keep soup warm until ready to serve.
- Combine yogurt, lemon zest coriander and a pinch of salt.
- Dollop soup servings with 2 1/4 teaspoons yogurt mixture just before serving.
