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Cold Curried Pea Soup

4 servings


10 3/4 oz fat-free low-sodium chicken broth
10 oz frozen peas
1 tablespoon chives or scallions, chopped
1 teaspoon lemon juice
1 teaspoon curry powder, or to taste
1 medium tomato, sliced thin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup buttermilk


  1. In a small saucepan, bring chicken broth to a boil. Add peas, bring to a boil again.
  2. Cover and simmer for 10 minutes. Add the chives, lemon juice, curry powder, salt and pepper. Puree in food processor or blender.
  3. Chill for four to six hours or overnight.
  4. Add buttermilk, adjust seasoning and serve in chilled soup bowls garnished with chopped chives or scallions.
  5. Option: fresh or frozen broccoli can be substituted for the peas.
  6. Option: this soup can also be served hot.


Per serving
Total calories 93
Fat 2 g
Cholesterol 3 mg
Protein 7 g (29%)
Carbohydrates 14 g (58%)
Sodium 424 mg
Fiber 4 g
Calcium 61 mg

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