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15-minute summer soup

15-minute summer soup

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A star rating of 4.6 out of 5.29 ratingsRate
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  • 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

  • Freezable (Can be frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal100
fat4g
saturates2g
carbs9g
sugars0g
fibre4g
protein8g
low insalt0.81g
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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 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.

Goes well with

Recipe from Good Food magazine, June 2005

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Overall rating

A star rating of 4.6 out of 5.29 ratings
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