15-minute summer soup

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

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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.

Per serving

100 kcalories, protein 8g, carbohydrate 9g, fat 4 g, saturated fat 2g, fibre 4g, salt 0.81 g

Latest comments and suggestions

• Gems

  14 March 2008

  Gems rated and commented on this recipe

  

  This is a delicious and fresh soup.

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• kaird

  28 May 2008

  kaird rated and commented on this recipe

  

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

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• Allmine

  20 June 2008

  Allmine commented on this recipe

  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.

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• Allmine

  20 June 2008

  Allmine rated and commented on this recipe

  

  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.

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• Eriskay

  12 May 2009

  Eriskay rated and commented on this recipe

  

  It is worthwhile to omit the first quantity of yoghurt until the soup has been blended as the flavour can be judged more easily. The yoghurt can be added later if desired. I preferred to add just a litle at serving. Excellent both hot and cold.

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• Eriskay

  12 May 2009

  Eriskay commented on this recipe

  I also made the soup without the spring onion and just sweated down half a very finely chopped onion. It seemed to work just as well.

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• Michele

  26 August 2009

  Michele rated and commented on this recipe

  

  What a great soup this is; Lovely colour and so fresh tasting. I used a huge handful of rocket from the garden and a bag of watercress and made double quantity for lunch the next day and some for the freezer. I added 3 cloves of garlic and did not add the yogurt until it was served up wih an oven warmed baguette.

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• sheep

  27 September 2009

  sheep rated and commented on this recipe

  

  lovely. So easy and delicious . Served it with a poached egg in to make it a bit more filling. I used baby leaf spinach as I dont like courgettes. So nice the kids have already asked that I make it again

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Can be frozen

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

Per serving

100 kcalories, protein 8g, carbohydrate 9g, fat 4 g, saturated fat 2g, fibre 4g, salt 0.81 g

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