Chilled Pea and Mint Soup

This chilled pea and mint soup is a refreshing and flavorful summer dish. It's made with a simple blend of peas, vegetable broth, onion, mint, olive oil, lemon juice, salt, and pepper. The soup is simmered until the peas are tender, then blended until smooth. It's chilled for at least 2 hours, or overnight, to allow the flavors to meld. Serve the soup chilled, topped with plain Greek yogurt and chopped almonds, if desired.

The history of chilled pea and mint soup is a long and winding one. The soup is thought to have originated in the Middle East, where it was often served as a refreshing appetizer or side dish. Over time, the soup spread to Europe, where it became a popular dish in the summer months. In the United States, chilled pea and mint soup became popular in the early 20th century, and it remains a popular dish today.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 2 1/2 cups frozen peas
• 1 cup low FODMAP vegetable broth
• 1/2 cup chopped onion
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup plain Greek yogurt (optional)
• 2 tablespoons chopped almonds (optional)

Instructions

1. In a medium saucepan, combine the peas, broth, onion, mint, olive oil, lemon juice, salt, and pepper.
2. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, or until the peas are tender.
3. Let cool slightly, then transfer to a blender or food processor and blend until smooth.
4. Chill the soup for at least 2 hours, or overnight.
5. Serve chilled, topped with yogurt and almonds, if desired.

Why It Works

• The combination of peas, mint, and lemon juice creates a refreshing and flavorful soup.
• Simmering the soup until the peas are tender helps to develop their flavor.
• Chilling the soup for at least 2 hours allows the flavors to meld.
• Topping the soup with yogurt and almonds adds a touch of creaminess and crunch.