Summer soup

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.