Minty Pea Soup with Lemon

Name: Minty Pea Soup with Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Irish
Ingredients: 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

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

Ingredients

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

Directions

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.

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