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.
TIME & SERVINGS
YIELDS:6 SERVINGS
PREP TIME:30MINS
TOTAL TIME:30MINS
INGREDIENT
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 teaspoon flaky sea salt
Optional: Nonfat Greek yogurt, croutons and fresh mint leaves
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 teaspoon flaky sea salt
Optional: Nonfat Greek yogurt, croutons and fresh mint leaves
INSTRUCTIONS(STEPS)
- In a Dutch oven, place peas, vegetable broth, potato, green onions and lemon. Cover and cook over medium heat for 15 minutes or until vegetables are tender. Remove soup 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.