This soup has a wonderful, fresh peppery flavour. Great for Sunday lunch
Total time15 mins
Serves 4
knob of butter or splash of olive oilbunch spring onions, chopped3 courgettes, chopped200g podded fresh or frozen pea900ml hot vegetable stock85g bag trimmed watercresslarge handful mint2 rounded tbsp Greek yogurt, plus extra for serving
STEP 1Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.STEP 2Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.
