Description
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.
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
- In 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.
- If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.
