This soup has a wonderful, fresh peppery flavour. Equally great served hot or cold.
Prep time 5 minutes
Cook time 10 minutes
Serves 4
• 1 tablespoon Pure Bea Olive Oil
• bunch spring onions, chopped
• 3 courgettes, chopped
• 200g podded fresh or frozen peas
• 900ml hot vegetable stock
• 85g bag trimmed watercress
• large handful mint
• 2 rounded tbsp Greek yogurt, plus extra for serving
1. Heat the Pure Bea Olive 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.
