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A bowl of cucumber, pea & lettuce soup with bread

Cucumber, pea & lettuce soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal156
low infat3g
saturates0g
carbs21g
sugars7g
fibre7g
protein8g
salt0.6g
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Ingredients

  • 1 tsp rapeseed oil
  • small bunch spring onions , roughly chopped
  • 1 cucumber , roughly chopped
  • 1 large round lettuce , roughly chopped
  • 225g frozen peas
  • 4 tsp vegetable bouillon
  • 4 tbsp bio yogurt (optional)
  • 4 slices rye bread

Method

  • STEP 1

    Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.

  • STEP 2

    Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

RECIPE TIPS
PACK IT FOR LUNCH

Take this to work in a thermos flask and it will stay hot or chilled, depending on how you prefer to eat it.

NUTRITION NOTES

The peas add substance to the other vegetables and are a useful source of iron and fibre, including soluble fibre, which helps regulate cholesterol levels. Don't worry that the peas are frozen - they are frozen as soon as they are picked, so (unless you are picking straight from your garden) they are generally nutritionally richer than fresh ones.

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Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 3.8 out of 5.28 ratings
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