Photo of Spring pea soup by WW

Spring pea soup

Total Time
45 min
25 min
20 min
This soup is super smooth and silky. A touch of lemon juice gives it a nice bright note.


Cooking spray

4 spray(s)

Uncooked leek

2 cup(s), chopped, white and light green parts


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


1 tbsp(s), warm


cup(s), fresh, packed, chopped

Plain fat free Greek yogurt

½ cup(s)


  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).


Serving size: 1 c soup, 1 Tbsp yogurt and 1 Tbsp Lemon Herb Drizzle