15-minute summer soup
- Preparation and cooking time
- Total time
- Ready in 15 mins
- Easy
- Serves 4
This soup has a wonderful, fresh peppery flavour. Great for Sunday lunch
Ingredients
- knob of butter or splash of olive oil
- bunch spring onions , chopped
- 3 courgettes , chopped
- 200g podded fresh or frozen pea
- 900ml hot vegetable stock
- 85g bag trimmed watercress
- large handful mint
- 2 rounded tbsp Greek yogurt , plus extra for serving
Method
- STEP 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.
- STEP 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.
