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Sweet Pea Soup with Yogurt and Pine Nuts

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 15 mins
Total time 15 mins

Serves 6

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


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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