15-minute summer soup
- Mary Cadogan
Save recipe
Serves 4
Easy
Total time: 15 mins
Ready in 15 mins
A star rating of 4.7 out of 5.30 ratingsRate
loading...
This soup has a wonderful, fresh peppery flavour. Great for Sunday lunch
Freezable (Can be frozen)
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Chicken, goat's cheese & cherry tomato bake
A star rating of 4.6 out of 5.33 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal100
-
fat4g
-
saturates2g
-
carbs9g
-
sugars0g
-
fibre4g
-
protein8g
-
salt0.81g
low
Ad
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.
Recipe from Good Food magazine, June 2005
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.30 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...