Spring Pea and Mint Soup


    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 1 cup mint leaves, chopped
    • 2 1/2 cups peas, shelled
    • 2 1/2 cups chicken stock
    • 1 teaspoon salt
    • Greek yogurt
    • fresh mint sprigs


    1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and saute until translucent, around 5 minutes. Add the mint leaves and cook an additional 3-5 minutes. Fold in the peas and cook for two minutes.
    2. Now pour in the chicken stock and bring to a boil. Season with salt.
    3. Reduce the heat and simmer until the peas are tender, about 10 minutes.
    4. Puree the soup using an immersion or regular blender.
    5. Transfer to a large bowl and cool in the fridge.
    6. Serve chilled, topped with a dollop of plain Greek yogurt and a sprig of fresh mint.