Spring pea soup
0
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This soup is super smooth and silky. A touch of lemon juice gives it a nice bright note.
Ingredients
Cooking spray
4 spray(s)
Uncooked leek
2 cup(s), chopped, white and light green parts
Onion
1 cup(s), chopped, yellow variety
Kosher salt
2 tsp(s), divided
Black pepper
¼ tsp(s)
Fat-free reduced sodium chicken broth
4 cup(s), or vegetable broth
Frozen baby peas
30 oz
Silken tofu
¾ cup(s)
Fresh mint leaves
¾ cup(s), chopped, divided (plus extra for garnish)
Fresh parsley
¾ cup(s), chopped, divided
Fresh lemon juice
3 tbsp(s), divided
Water
1 tbsp(s), warm
Chives
⅓ cup(s), fresh, packed, chopped
Plain fat free Greek yogurt
½ cup(s)
Instructions
1
Coat a large nonstick stockpot with cooking spray; set over medium-low heat. Add leeks, onion, 1 tsp salt and pepper; cook, stirring occasionally, until soft, 10-12 minutes. Add broth and increase heat to high; bring to a boil. Add peas; cook until tender, 3-5 minutes.
2
Off heat, add 1/2 c tofu, 1/4 c mint and 1/4 c parsley, 1/2 tsp salt and 1 Tbsp lemon juice; puree in pot using an immersion blender (or puree in batches in a blender).
3
To make Lemon-Herb Drizzle, combine remaining 1/4 c tofu, remaining 2 Tbsp lemon juice, water, remaining 1/2 c mint, remaining 1/2 c parsley, chives and remaining 1/2 tsp salt in a small food processor or blender; puree until smooth.
4
To serve, top soup with yogurt and drizzle with lemon-herb puree; garnish with mint leaves or pea tendrils (optional).
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