- 454g pack of frozen peas
- 85g bag watercress, roughly torn
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 850g vegetable stock
- juice and zest of 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp natural yogurt
- ice cubes to serve
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.
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 twistBlitz the soup with a handful of mint leaves for an extra-fresh flavour.