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15-minute summer soup
I found that by barely wilting the watercress and mint, this soup had the most wonderful fresh, peppery flavour. Great for Saturday lunch with some good bread or with cheese straws as a starter.”
SERVES : Four
TIME REQUIRED : 15 minutes
EASY, LOW FAT a knob of butter or splash of olive oil a bunch spring onions, chopped
3 courgettes (Zucchini), chopped
200 g fresh or frozen peas
900 ml hot vegetable stock
85 g trimmed watercress ( tender spinach can also be used) a large handful mint
2 rounded tbsp yogurt, plus extra for serving.
Heat the butter or oil in a an, add the spring onions and courgettes and spring well. Cover and cook for three minutes, add the peas and stock and return to the boil. Cover and simmer for a further four minutes, then remove from the heat and stir in the watercress and mint until they are wilted. Puree in a food processor, adding yoghurt. Return to the pan. Season to taste. Serve hot or cold, drizzled with extra yoghurt.
PER SERVING: 100 Kcals, protein 8g, carbohydrate 9 g, fat 4 g, saturated fat 2 g, fibre 4 g, added sugar none, salt 0.81 g
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