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Photo of Pea, lettuce and mint soup by WW

Pea, lettuce and mint soup

Total Time
40 min
15 min
25 min
Lettuce doesn't have to mean a salad. Just blend with these fresh ingredients for a light and creamy soup!


Olive oil

1 tbs

Brown onion

1 large, finely chopped


2 clove(s), crushed

Iceberg lettuce

1 leaf, (small) shredded

Chicken stock

4 cup(s), (4 cups), reduced-salt

Sebago potato

400 g, peeled, chopped

Frozen green peas

2½ cup(s), (300g)

Fresh mint

½ cup(s), finely chopped

Skim milk

½ cup(s), (125ml)

Wholegrain bread

4 slice(s)


  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and lettuce. Cook, stirring, for 2 minutes or until lettuce has just wilted.
  2. Add stock and potato and bring to the boil. Reduce heat to medium low and cook, uncovered, for 10–15 minutes or until potato is tender. Add peas and mint. Cook for 2 minutes or until peas are tender. Remove from heat.
  3. Using a food processor or stick blender, process soup until smooth. Return soup to low heat. Add milk and stir until heated through. Season with salt and freshly ground black pepper. Serve soup with toast.


When buying iceberg lettuce, look for heads that are firm and heavy for their size. Store in a plastic bag in the crisper section of your fridge and wash before using.