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Cucumber, pea & lettuce soup

A bowl of cucumber, pea & lettuce soup with bread

Cucumber, pea & lettuce soup

Name: Cucumber, pea & lettuce soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
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

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 3.9 out of 5.35 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal156

low
fat3g

low
saturates0g
carbs21g
sugars7g
fibre7g
protein8g
salt0.6g

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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Recipe from Good Food magazine, June 2017

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A star rating of 3.9 out of 5.35 ratings

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