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Photo of Pea, lettuce & mint soup by WW

Pea, lettuce & mint soup

Points® value

Meal Items

Brown onion

¼ medium

Olive oil

1 tsp


½ clove(s)

Iceberg lettuce

¼ head(s)

chicken stock cube

1 individual


100 g

Frozen green peas

90 g

fresh mint

1 tbs

Skim milk

2 tbs

99% fat-free, plain Greek yoghurt, unsweetened

1 tbs

high fibre wholemeal bread

1 slice(s)


Cook ¼ brown onion (finely chopped) in a saucepan with 1 tsp olive oil until softened. Add ½ garlic clove (crushed) and ¼ iceberg lettuce (shredded) and cook, stirring, until lettuce has just wilted. Add 1 chicken stock cube, 1 cup water and 100g potato (chopped) and bring to the boil. Simmer, uncovered, until potato is tender. Add ¾ cup frozen peas and 1 tbs finely chopped fresh mint and cook for 2 minutes. Blend or process soup until smooth. Add 2 tbs skim milk and cook until heated through. Top with 1 tbs no-fat Greek-style yoghurt and serve with 1 x 35g slice high- fibre wholemeal bread (toasted).