• Partnered with
  • Quick
  • Easy
  • Serves 6
  • 25 mins cook
  • 1 day marinate

Chilled pea soup

Chilled pea soup recipe

It tastes so rich, but it is full of goodness – peas and yoghurt!


Chilled pea soup

  • 25 g butter
  • 300 g floury potatoes (such as agria), cut into cubes
  • 1 cup sliced spring onions
  • 2 cups vegetable stock
  • 2 cups frozen peas
  • 200 ml natural unsweetened greek yoghurt
  • salt and pepper to season
  • juice of 1 large lemon


Chilled pea soup

  1. Melt the butter in a pan. Add the potatoes and stir well. Cover and cook for 5 minutes. Stir in the spring onions. Add stock and bring to the boil. Cover and cook for 10 minutes.
  2. Add peas and cook for 3 minutes. Then puree the soup, pour into a bowl and whisk in the yoghurt. Season with salt and pepper.
  3. Cool, then cover and chill overnight.
  4. Just before serving, squeeze in the lemon juice and add a little water if you want a thinner consistency.


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