15-minute summer soup

15-minute summer soup

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(20 ratings)

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Cooking time

Ready in 15 mins

Skill level

Easy

Servings

Serves 4

This soup has a wonderful, fresh peppery flavour. Great for Sunday lunch

Nutrition and extra info

Additional info

  • Can be frozen
Nutrition info

Nutrition per serving

kcalories
100
protein
8g
carbs
9g
fat
4g
saturates
2g
fibre
4g
sugar
0g
salt
0.81g

Ingredients

  • knob of butter or splash of olive oil
  • bunch spring onions, chopped
  • 3 courgettes, chopped
  • 200g podded fresh or frozen peas
  • 900ml hot vegetable stock
  • 85g bag trimmed watercress
  • large handful mint
  • 2 rounded tbsp Greek yogurt, plus extra for serving

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Method

  1. Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
  2. Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.

Recipe from Good Food magazine, June 2005

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Comments

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bumblesquat's picture
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I thought this was a lovely soup, I didn't have Greek yoghurt so I used a bit of single cream. It was so fresh tasting. It's given me inspiration to make more soups.

bumblesquat's picture
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I thought this was a lovely soup, I didn't have Greek yoghurt so I used a bit of single cream. It was so fresh tasting. It's given me inspiration to make more soups.

jimnkatie's picture
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Quick to make and really tastey. I can't find watercress in berlin so I replaced it with rocket, still tasted good.

gemmadavis's picture
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This is a delicious and fresh soup.

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