15-Minute Summer Soup


  • knob of butter or splash of olive oil
  • bunch spring onions, chopped
  • 3 courgettes, chopped
  • 200g podded fresh or frozen pea
  • 900ml hot vegetable stock
  • 85g bag trimmed watercress
  • large handful mint
  • 2 rounded tbsp Greek yogurt, plus extra for serving


  1. Heat 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.
  2. Purée 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.

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