Servings: 6

Weight Watcher Smart Points: 2

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 20 Minutes


  • 10 ounces frozen or fresh peas
  • 2 garlic cloves, minced
  • 1 bunch green onions (scallions), white and green parts separated, finely sliced
  • 1 lemon, quartered
  • 1 tablespoon olive oil
  • Sea salt
  • 1 quart veggie stock
  • 6 ounces sugar snap peas, finely chopped
  • 1 small sweet onion, diced


  1. In a large stock pot, heat the olive oil over a medium flame
  2. Saute the onion and white parts of the scallions until soft, about 5 to 8 minutes
  3. Stir in the garlic and 1 teaspoon salt and cook for an additional minute
  4. Add the stock, turn the heat to high, and bring to a boil
  5. Simmer for 5 minutes over medium heat
  6. Stir in the peas, sugar snaps, and green scallions, reserving 1 tablespoon of each for garnish
  7. Cook for 3 minutes, until the peas are cooked through and vibrant
  8. You don't want to overcook - the soup should be as green as possible
  9. Puree using a standing blender, food processor, or immersion blender until very smooth
  10. Taste for seasoning.Ladle the soup into bowls
  11. Drizzle with olive oil and a squeeze of lemon
  12. Garnish with the reserved scallions and snap peas
  13. Soup is great warm or at room temperature.

Leave a Comment