15-Minute Summer Soup

Name: 15-Minute Summer Soup
Total time: 15 min
Yield: Serves 4
Cuisine: british
Ingredients: knob of butter or splash of olive oil; bunch spring onions chopped; 3 courgettes chopped; 200g podded fresh or frozen pea; 900ml hot vegetable stock; 85g bag trimmed watercress; large handful mint; 2 rounded tbsp Greek yogurt plus extra for serving

4.65 (30)

⏱ 15 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Side dish

This vibrant British soup delivers a wonderfully fresh and peppery flavour, making it a fantastic choice for a light lunch or supper. It combines spring onions, courgettes and peas in a vegetable stock base, which is then blended with watercress and mint. Finished with Greek yogurt, it can be enjoyed either hot or chilled. The entire process takes only 15 minutes from start to finish.

Ingredients

knob of butter or splash of olive oil
bunch spring onions chopped
3 courgettes chopped
200g podded fresh or frozen pea
900ml hot vegetable stock
85g bag trimmed watercress
large handful mint
2 rounded tbsp Greek yogurt plus extra for serving

Method

Warm the butter or oil in a pan, then add the chopped spring onions and courgettes, stirring to combine. Cover the pan and cook for 3 mins. Add the peas and hot vegetable stock, bringing the mixture back to a boil. Cover again and simmer for a further 4 mins. Take the pan off the heat and mix in the watercress and mint until they have wilted.
Blend the soup in a food processor, incorporating the 2 rounded tbsp of Greek yogurt when you process the second batch. Pour the puréed soup back into the pan and season according to your taste. Serve the soup either hot or cold, with an extra drizzle of yogurt on top.

Nutrition (per serving)

Calories100 kcal

Fat4 g

Saturates2 g

Carbs9 g

Fibre4 g

Protein8 g

Sodium324 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinebritish