Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day
Prep:5 mins
Serves 4
1 tsp rapeseed oilsmall bunch spring onions, roughly chopped1 cucumber, roughly chopped1 large round lettuce, roughly chopped225g frozen peas4 tsp vegetable bouillon4 tbsp bio yogurt (optional)4 slices rye bread
STEP 1Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.STEP 2Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
