Lunche for 4

Fresh Pea Herb Soup

Name: Fresh Pea Herb Soup
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 tbsp extra virgin olive oil; 10 scallions; 1 1/2 tbsp chopped fresh tarragon; 3 cups fresh or frozen green peas; 3 cups vegetable broth; 2 tbsp chopped fresh mint; 1 lemon; 7/8 tsp kosher salt; 1/4 tsp freshly ground black pepper; 3 tbsp whole yogurt; 1/4 tsp ground coriander

$6.41for 415 minServes 4

Fresh peas simmer with scallions and herbs, then blend into a bright soup finished with yogurt and lemon.

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Green onions, 1.5$1.19 each typical	1.5	$1.70Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.44Typical price
	Frozen vegetables, 15 oz$0.10/oz typical	15 oz	$1.50Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.74Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Yogurt, 1.5 oz$0.12/oz typical	1.5 oz	$0.19Typical price
Total for the servings shown		$6.41

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

15 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Budget Lunches Back to school Cold-weather comfort Winter Spring

Typical price

$1.60 per serving$6.41 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 tbsp extra virgin olive oil
10 scallions
1 1/2 tbsp chopped fresh tarragon
3 cups fresh or frozen green peas
3 cups vegetable broth
2 tbsp chopped fresh mint
1 lemon
7/8 tsp kosher salt
1/4 tsp freshly ground black pepper
3 tbsp whole yogurt
1/4 tsp ground coriander

Steps

Heat the oil in a large pot over medium heat and cook the scallions for 3 minutes.
Add the peas, vegetable broth, tarragon, coriander, salt, and pepper, then bring to a simmer.
Cook the soup for 6 minutes until the peas are tender.
Blend the soup with the mint and lemon juice until smooth.
Stir in the yogurt and warm the soup gently for 1 to 2 minutes without boiling.