Chilled pea & watercress soup

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Good Food

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Recipe by Good Food

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Tested

1. Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don't overfill your machine - you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
2. Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

Give it a twist

Blitz the soup with a handful of mint leaves for an extra-fresh flavour.

PER SERVING

86 kcalories, protein 8g, carbohydrate 11g, fat 1 g, saturated fat 1g, fibre 6g, salt 0.73 g

'Although I wasn't a fan of cold soup, this tasted really good and would also be ideal on a hot balmy evening as a starter when eating alfresco.'

Latest comments and suggestions

• corylus

  30 June 2008

  corylus commented on this recipe

  I'm normally a great fan of BBC Good Food recipes but I really disliked this soup and could not eat it.

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Ingredients

• 454g pack of frozen peas
• 85g bag watercress , roughly torn
• 850g vegetable stock
• juice and zest of 1 lemon
• 4 tbsp natural yogurt
• ice cubes to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 10 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 454g pack of frozen peas
• 85g bag watercress , roughly torn
• 850g vegetable stock
• juice and zest of 1 lemon
• 4 tbsp natural yogurt
• ice cubes to serve

PER SERVING

86 kcalories, protein 8g, carbohydrate 11g, fat 1 g, saturated fat 1g, fibre 6g, salt 0.73 g

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