Minty Pea Soup with Lemon

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jan. 09, 2024
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. —Laura Wilhelm, West Hollywood, California
Minty Pea Soup with Lemon Recipe photo by Taste of Home


  • 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


  1. 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.
  2. If desired, garnish with nonfat Greek yogurt, croutons and fresh mint leaves.

Nutrition Facts

1 cup: 100 calories, 1g fat (0 saturated fat), 0 cholesterol, 583mg sodium, 19g carbohydrate (5g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1 starch.