Weightwatcher's Pea Soup 6 Servings, 1 Point Each Recipe

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WeightWatcher's Pea Soup 6 servings, 1 point each

Phyllis R Pack


his recipe came from Weight Watchers.com

pinch tips: How to Slice & Mince Vegetables Like a Pro





30 Min


20 Min


Stove Top


3 1/2 c
fat free low sodium chicken broth
2 c
medium yukon gold potatoes, peeled cut into 1/2 inch chunks, apx 2 cups
1 1/2 c
medium leeks white and light green part chopped, apx 2 cups
medium garlic cloves peeled
1 1/4 tsp
table salt divded or to taste
1/4 tsp
10 oz
frozen green peas thawed apx 2 cups
1/2 c
fat free plain yogart
3 Tbsp
fresh chopped dill divided
1/4 c
diced tomatos

Directions Step-By-Step

In large saucepan combine broth. potatoes, leeks, garlic 1 tsp salt, 1/8 tsp pepper. Bring to a boil over medium high heat. Reduce heat and simmer covered until vegetables are almost tender, about 12 minutes.
Add peas to sauce pan, stir and cook until vegetables are tender about 3 minutes, remove saucepan from heat and let cool for 5 minutes.
Meanwhile in a small bowl whisk together yogart, 2 tbs dill 1/8 tsp pepper until smooth.
Puree soup in saucepan using an immersion blender, stir in remaining tablespoon of dill.
To serve ladle 1 cup soup with into each of 6 small soup bowls. Top each with 4 tsps of yogart mixture swirling mixture into soup. Then top each serving with about 2 tsps of tomato.
1 to 2 minutes cooking time. If you use fresh peas you might have to add 1 to 2 minutes extra.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Kosher, Low Sodium, Soy Free
Other Tags: Quick & Easy, Healthy
Hashtags: #soup, #Wight Watchers