Cook Time: 30 minutes

Serves: 6



1.Heat oil in a large saucepan over medium heat. Add onions and cook until softened (about 2–3 minutes.)

2.Add potato and salt and cook for 2 minutes. Add water then cover and let simmer until potatoes are tender (about 15 minutes.) Add peas and let simmer, uncovered for 2 minutes.

3.Using a blender, carefully blend soup in batches and then strain through a sieve back into saucepan. Reheat and add salt and pepper to taste (optional.)

4.Serve in bowls with a dollop of yogurt sprinkled with mint.


  • Minted Pea Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
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