• 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.