Sweet Pea Soup with Yogurt and Pine Nuts

Cooking Light
Sweet Pea Soup with Yogurt and Pine NutsRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

We love this dish at room temp, though Chittum serves his version chilled. Frozen green peas can also work: Thaw first in cold water.

Serves 6


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3 cups shelled fresh green peas
1 cup coarsely chopped pea shoots or baby spinach leaves
2 tablespoons chopped fresh mint
2 garlic cloves
1 cup unsalted chicken stock
1/2 teaspoon kosher salt
2 tablespoons pine nuts, toasted
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill
2 tablespoons plain 2% reduced-fat Greek yogurt


Hands-on: 15 Minutes
Total: 15 Minutes

1. Bring a large pot of water to a boil. Add peas; cook 15 seconds. Add pea shoots, mint, and garlic; cook 15 seconds. Drain; plunge pea mixture into ice water. Drain well.

2. Combine pea mixture, stock, and salt in a blender; process until very smooth.

3. Combine nuts, oil, and dill in a small bowl. Ladle about 2/3 cup soup into each of 6 shallow bowls. Drizzle each serving with 1 teaspoon yogurt; top with about 2 teaspoons nut mixture.

Created date

March 2015

Nutritional Information

Calories 99
Fat 2.4 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 1.1 g
Protein 6 g
Carbohydrate 14 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 287 mg
Calcium 33 mg