A bowl of cucumber, pea & lettuce soup with bread

Cucumber, pea & lettuce soup

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(20 ratings)

Prep: 5 mins Cook: 15 mins

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition:

  • kcal156
  • fat3g
  • saturates0g
  • carbs21g
  • sugars7g
  • fibre7g
  • protein8g
  • salt0.6g
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Ingredients

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • small bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 cucumber, roughly chopped
  • 1 large round lettuce, roughly chopped
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 225g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 4 tsp vegetable bouillon
  • 4 tbsp bio yogurt (optional)
  • 4 slices rye bread

Method

  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.

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

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Comments, questions and tips

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kate941
6th Jun, 2017
3.05
Really simple and quick to make. A fresh flavour but quite watery. I've ended up with loads so I'm going to see how it freezes...

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