Green peas, raw
(or two 10 oz bags of frozen peas)
2/3 cup
Mint, fresh
(chopped, no stems)
1/2 cup
Greek yogurt, plain, 2% M.F.
1/2 cup
Chives
Instructions
Heat a large saucepan over medium heat for about 5 minutes, or until very hot. Add the leeks and onion to the pan and cook over medium heat until the onions are translucent and softened, 5 to 10 minutes. About halfway through the cooking, sprinkle the vegetables with 1 tsp salt to draw out the moisture. Drawing out the moisture helps reduce the cooking time.
Pour in the stock, increase the heat to medium-high, and bring the soup to a boil. Stir in the peas and cook until the peas are tender, 3 to 5 minutes. Remove the saucepan from the heat, stir in the mint, 1 tsp salt and pepper.
Serve and enjoy!
Nutrition Facts
Per Portion
Calories124
Calories from fat7.5
Calories from saturated fat13.1
Total Fat0.8 g
Saturated Fat1.5 g
Trans Fat0.0 g
Polyunsaturated Fat2.6 g
Monounsaturated Fat5.4 g
Cholesterol0.9 mg
Sodium1086 mg
Potassium363 mg
Total Carbohydrate21.7 g
Dietary Fiber7.6 g
Sugars8.0 g
Protein7.3 g
Dietary servings
Per Portion
Meat Alternative
0.8
Vegetables
2.1
Energy sources
Recipe from:
the Greek diet by Maria Loi & Sarah Toland
