Refreshing Peas & Yogurt soup

2 people | 15min.

What you need

  • 250 gr. fresh peas
  • 1 large courgettes
  • mint
  • sunflower seeds
  • 200gr. greek yogurt
  • lemon juice
  • ground pepper
  • extravirgin olive oil


Bring salted water to boil in a medium size saute pan. Add some mint leaves for additional flavour.

 Cook 3/4 of the peas and the roughly cut courgettes for about 10 minutes until they are tender.

Transfer the soup to a blender and blend on high until completely pureed. Season the mix with black grounded pepper, fresh mint leaves, lemon juice and extravirgin olive oil.

Meanwhile sauteè the remaining peas in a pan with the sunflower seeds until slightly brown.

Transfer the cream to a bowl with some ice cubes and put in the fridge for about 1-2 hours to cool.

Serve the peas cream in a bowl with 2 tablespoons of cold greek yourt and decorate with the slightly roasted peas, sunflower seads and a couple of nice mint leaves. Drizzle with olive oil and pepper.

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