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Speedy Summer Soup

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Ingredients
  Butter/Splash of olive oil 1 Tablespoon (Or 1 Knob)
  Spring onions 1 Bunch (100 gm), chopped
  Courgettes 3 , chopped
  Frozen peas 200 Gram
  Vegetable stock 900 Milliliter
  Watercress 85 Gram (In A Bag)
  Mint 1⁄3 Cup (5.33 tbs) (Or A Large Handful)
  Greek yogurt 2 Tablespoon (Rounded, Plus Extra For Serving)
Directions

MAKING
1) Take a pan and heat oil or butter in it.
2) Add the courgettes along with the spring onions and stir them in.
3) Place cover on pan and cook it for 3 minutes.
4) Add the stock and peas and boil it once again.
5) Place cover and allow to simmer for 4 minutes more.
6) Remove from flame and stir in the mint and watercress until they wilt completely.
7) Take a food processor and puree half of the mixture.
8) Puree the second half after adding yogurt to it.
9) Add the soup back to the pan.
10) Stir properly before adding the seasoning according to taste.

SERVING
11) Serve as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Summer, Healthy
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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