This refreshing, high-fibre summer soup takes only 10 minutes to prepare
Ingredients
- 454g pack of frozen peas
- 85g bag watercress, roughly torn
- 850g vegetable stock
- juice and zest of 1 lemon
- 4 tbsp natural yogurt
- ice cubes to serve
Method
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Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don’t overfill your machine – you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
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Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.