Minty Pea Soup with Lemon Recipe
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Servings: 6 servings.
1 pound fresh or frozen peas 3 cups vegetable broth 1 medium potato, peeled and chopped (about 1 cup) 4 green onions, thinly sliced 1 small lemon, quartered and seeded 1 cup fresh mint leaves 1 tablespoon garlic powder 1/2 teaspoon flaky sea salt Optional: Nonfat Greek yogurt, croutons and fresh mint leaves
