Low-calorie soup recipe for 4 people, takes only 15 mins; recipe has rapeseed oil, spring onion, cucumber, lettuce, peas, vegetable bouillon, bio yogurt and rye bread.
Cucumber, pea & lettuce soup
Course: Low calorie soup
Servings
4
servings
Prep time
5 mins
Ingredients
- Spring Onion: small bunch spring onions, roughly chopped
- Cucumber: 1 cucumber, roughly chopped
- Rye Bread: 4 slices rye bread
- Rapeseed Oil: 1 tsp rapeseed oil
- Vegetable Bouillon: 4 tsp vegetable bouillon
- Lettuce: 1 large round lettuce, roughly chopped
- Peas: 225g frozen peas
- Bio Yogurt: 4 tbsp bio yogurt (optional)
Directions
- Boil 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.
- Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
