Photo of Pea, leek & mint soup by WW

Pea, leek & mint soup

0 - 3
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min


Calorie controlled cooking spray

4 spray(s)


1 medium


1 large

Vegetable stock cube(s)

1 cube(s), 500ml stock

Peas, fresh or frozen

400 g

Japanese-Style Silken Tofu

340 g

Mint, Fresh

1 tablespoons

Parsley, fresh

1 tablespoons

Chives, Fresh

2 tablespoons

Lemon Juice, Fresh

1½ tablespoons

0% fat natural Greek yogurt

2 tablespoons

Pea shoots

1 serving(s)


  1. Mist a nonstick pan with cooking spray. Cook the leek and onion over a medium-low heat for 8-10 minutes, until tender. Add 500ml vegetable stock and bring to the boil.
  2. Add the frozen peas and cook for 3-5 minutes until tender. Remove from the heat and add the tofu, a large handful each of fresh mint and fresh flat-leaf parsley, 2 tablespoons chopped fresh chives, and 1½ tablespoons lemon juice.
  3. Use a stick blender to blitz until smooth. Season to taste then ladle the soup into bowls and swirl ½ tablespoon 0% fat natural Greek yogurt into each. Top with a handful of pea shoots, then season and serve.