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Photo of Pea, leek & mint soup by WW

Pea, leek & mint soup

0
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Leek

1 medium

Onion

1 large

Vegetable stock cube

1 cube(s), 500ml stock

Peas, fresh or frozen

400 g

Japanese-style silken tofu

340 g

Mint, Fresh

1 tablespoon(s)

Parsley, fresh

1 tablespoon(s)

Chives, Fresh

2 tablespoon(s)

Lemon Juice, Fresh

1½ tablespoon(s)

0% fat natural Greek yogurt

2 tablespoon(s)

Pea shoots

1 serving(s)

Instructions

  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.

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