Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
6
Low
Nutrition per serving
Calories168.8 kcal (8%)
Total Fat6.4 g (9%)
Carbs22 g (8%)
Sugars8.7 g (10%)
Protein7.7 g (15%)
Sodium898.8 mg (45%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 ½ tablespoonsextra virgin olive oil
10scallions
thinly sliced
1 ½ tablespoonsfresh tarragon
chopped, or basil
3 cupsfresh green peas
or frozen
3 cupsvegetable broth
2 tablespoonsfresh mint
chopped
1lemon
zested and juice reserved
¾ teaspoonkosher salt
¼ teaspoonfreshly ground black pepper
3 tablespoonswhole yogurt
¼ teaspoonground coriander
Instructions
Step 1
Heat the oil in a medium (4 quart) pot over medium heat.
Step 2
Add scallions and tarragon or basil and cook, stirring occasionally until scallions are soften, 4 minutes.
Step 3
Add peas, stir for 1 minute. Add vegetable broth and bring mixture to a simmer and cook until peas are tender, 4 to 5 minutes.
Step 4
Remove soup from heat and, working batches, use a blender to puree the soup with the mint until smooth.
Step 5
Return the soup to a pot, stir in 2 tablespoons lemon juice and season with salt and pepper.
Step 6
Keep soup warm until ready to serve.
Step 7
Combine yogurt, lemon zest coriander and a pinch of salt.
Step 8
Dollop soup servings with 2 1/4 teaspoons yogurt mixture just before serving.
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