Minted green peas soup with greek yogurt

Minted green peas soup with greek yogurt
  • 1 Cup green peas
  • 2 Table spoon (tbsp) mint chopped
  • 1 Piece onion small
  • 2 Piece garlic cloves
  • 1 Cup chicken or vegetable base soup
  • 3 Table spoon (tbsp) greek yogurt
  • 1 Table spoon (tbsp) olive oil
  • 3 Table spoon (tbsp) heavy cream (serving)
  • 1 Tea spoon (tsp) salt
  • 1 Peck black pepper

season: Summer

occasion: 4Family

origin: Traditional (National&Religious)



Mint and yogurt combination comes from turkish cuisine. This is a tasty summer vegetable soup. Heat the olive oil in a large saucepan over medium heat, add onions and sauté until translucent, around 5 minutes. Add the peas, stir and cook another 2-3 minutes, until peas are well-coated with the onion, oil. Add the stock and bring to a boil. Reduce the heat and simmer until the peas are tender, about 10 minutes. Add the mint and purée the soup using a regular blender. Transfer to a large bowl and allow to come to room temperature or place bowl in the fridge. When the mixture is cool, add the yogurt. Serve with heavy cream or bacon on top of and some more shredded fresh mint if you like.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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