Green pea soup with yogurt and mint

This bright, flavorful soup comes together quickly with pantry staples. Greek yogurt lends an amazing tang and can also be used as a garnish. To prepare the leeks, trim the dark green leaves and root ends off. Split the leeks lengthwise and soak in water until all the dirt has washed away. Some pea skins will remain in the soup. For a completely smooth soup, press it through a fine sieve before serving (you’ll yield less soup this way). Alternatively, to keep the fiber-rich skins in the soup, press the soup through a sieve and puree the remaining skins in a food processor before returning them to the pot.