Photo of Green Pea Soup with Panko-Almond Topping by WW

Green Pea Soup with Panko-Almond Topping

Points® value
Total Time
1 hr 25 min
10 min
1 hr 15 min
As frozen vegetables go, peas are elite. They always taste just as good as fresh, no questions. One tip: Stir in the lemon juice just before serving the soup; otherwise, the juice will start to discolour that bright-green hue.


Olive oil

1½ tbsp(s), divided


1 cup(s)

Fat free reduced sodium vegetable broth

1½ cup(s)

Kosher salt

¾ tsp(s), divided

Black pepper

¼ tsp(s)

Frozen green peas

1 pound(s)


1 clove(s), large, minced

Whole wheat panko breadcrumbs

¼ cup(s)


¼ cup(s), sliced, roasted

Lemon zest

1 tsp(s)

Fresh lemon juice

1 tbsp(s)


  1. In a large saucepan, heat 1½ tsp oil over medium. Add the onion; cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the stock, ½ plus ⅛ tsp salt, black pepper, and peas. Bring to a boil over high heat. Reduce the heat to medium- low and simmer for 5 minutes.
  2. Meanwhile, in a small skillet, heat the remaining 1 tbsp oil over medium-low. Add the garlic; cook for 1 minute, stirring constantly. Add the panko; cook, stirring frequently, until lightly browned, about 2 minutes. Stir in the nuts, lemon zest, and remaining ⅛ tsp salt. Set the topping aside.
  3. Transfer the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape). Place a kitchen towel or paper towels over the opening of the lid. Blend the soup on high speed until completely smooth, 30 seconds to 1 minute. Just before serving, stir in the lemon juice. Divide the soup among 4 bowls. Top with the panko topping.
  4. Serving size: 1 scant cup soup and 2 tbsp topping