Ingredients:

• 1 teaspoon vegetable oil
  
• 1 small sweet onion (i.e. Walla Walla or Vidalia), chopped
  
• 1 potato, peeled and cut into 1/2-inch cubes
  
• 1/2 teaspoon salt
  
• 3-1/2 cups water
  
• 1 lb frozen peas, thawed
  
• Low-fat plain yogurt
  
• Fresh mint, minced
  
• Salt and pepper to taste

Directions:

1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened (about 2-3 minutes.)
   
2. Add potato and salt and cook for 2 minutes. Add water then cover and let simmer until potatoes are tender (about 15 minutes.) Add peas and let simmer, uncovered for 2 minutes.
   
3. Using a blender, carefully blend soup in batches and then strain through a sieve back into saucepan. Reheat and add salt and pepper to taste (optional.)
   
4. Serve in bowls with a dollop of yogurt sprinkled with mint.