Chilled pea & watercress soup
- Good Food team
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Serves 4
Easy
Prep: 5 mins - 10 mins
A star rating of 3 out of 5.1 ratingRate
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This refreshing, high-fibre summer soup takes only 10 minutes to prepare
Freezable
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal86
-
fat1g
-
saturates1g
-
carbs11g
-
sugars0g
-
fibre6g
-
protein8g
-
salt0.73g
low
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Method
-
step 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.
-
step 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.
RECIPE TIPS
GIVE IT A TWIST
Blitz the soup with a handful of mint leaves for an extra-fresh flavour.
Recipe from Good Food magazine, August 2004
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A star rating of 3 out of 5.1 rating
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