Truthfully, I’ve never been a fan of peas. I usually always pick them out of whatever food I’m eating, unless it’s masked really well in a carb-y, cheesy casserole.

To eat them straight up, as a side to a meal, is like my worst nightmare.

But one day, while browsing through one of my cooking magazines, I came across a lovely photo of a beautiful, bright green pea soup. The fresh, stunning color inspired me to give this little legume another shot.

Pea soup recipes are surprisingly popular, so I thought that for one day, I must put aside my hated of the peas, and for the sake of all my pea soup loving readers, I need to give pea soup a chance.

I bought some beautiful and taut fresh peas from the store, which are much more appealing than the canned or frozen, and that got me a little excited. I whipped up the low calorie pea soup in no time, and was ready for my taste.

Creamy, rich, savory…..I CANNOT BELIEVE I LIKED IT. Not just tolerated it, I liked it.

The distinctive taste of the pea was still there, though it was transformed dramatically by all the buttery shallots and salty feta. I devoured a bowl, and even voluntarily ate leftovers the next day. It was excellent.

Roasted Red Pepper Chicken - 2 Points

Truly a great way to get in some serious protein and fiber, and it’s very filling. Pair this with a light turkey or tuna sandwich and you’ve got one amazing Weight Watchers meal.

from votes
spring pea soup
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This fresh and savory Spring Pea Soup is delicious and so easy to prepare. The bright color from the fresh peas is lovely, and makes this light soup as appealing to the eye as it is to the palate.
Servings: 4
Calories: 176 kcal
  • 1 lb fresh peas (not canned or frozen)
  • 2 cups water
  • 2 tbsp light butter
  • 2 medium to large shallots (diced)
  • 1/4 cup fresh parsley (chopped)
  • 1/2 cup plain, non-fat Greek yogurt (at room temp)
  • 1/4 cup fat free feta cheese
  • Salt and pepper to taste
  1.  In a large sauce pan, melt butter over medium high heat. Add in shallots, and cook until shallots become tender ad translucent, about 3-4 minutes.

  2. Add in peas and water, and stir to combine. Bring the mixture to a simmer, and cook for about 10 minutes, until the peas are softened.

  3. Remove from heat, and carefully pour into a blender and add in the feta and parsley. Puree until smooth.

  4. Pour soup back into pan and set over low heat to keep warm. Season with salt and pepper, and stir in the yogurt. Whisk until smooth, and add additional salt and pepper as desired.

Recipe Notes

Entire recipe makes 4 servings

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Serving size is 1 ¼ cups

Each serving = 2 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 176 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 3.7g23%
Cholesterol 17mg6%
Sodium 141mg6%
Potassium 411mg12%
Carbohydrates 21.2g7%
Fiber 6.3g26%
Sugar 8.7g10%
Protein 9.8g20%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


  1. I am so like you – cooked peas make me gag, but I’ve always liked raw, fresh peas eaten out of hand. Oddly enough, I really like homemade split pea soup made with a ham bone or smoked turkey leg. You’ve convinced me to give this a try, though, since I trust your opinion :-)