Summer soupby ellie brooks |
| Preperation time: 10 mins Cooking time: 10 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp olive oil; bunch spring onions, chopped; 3 courgettes, chopped; 200g frozen peas; 900ml hot vegetable stock; 85g watercress; large handful mint; 2 tbsp Greek yogurt plus extra for serving. |
| Recipe Method |
| Heat the oil in a pan and gently cook the spring
onions and courgettes for 3 minutes. Add the peas and stock. Bring
to the boil, cover and simmer for 4 minutes. Remove from the heat
and stir in the watercress and mint until they have wilted. Transfer to a blender and puree along with the yogurt. Return to the pan and season to taste. Serve hot or cold, drizzled with extra yogurt. |
| More recipes: |
| French pea
soup Sweet potato and sage risotto Fennel and almond soup Lemon roast chicken Tuscan bean soup |
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