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SUMMER SOUP
Ingredients:
Knob of butter or splash of olive oil
Bunch of spring onions
3 courgettes, chopped
200g/8oz podded fresh or frozen peas
1.5pt hot vegetable stock
85g bag of trimmed watercress
Large handful mint
2 rounded tbsp Greek yogurt, plus extra for serving
Method:
1. Heat the butter or oil in a pan, add the spring onions and courgettes and stir well.
2. Cover and cook for 3 mins, add the peas and stock and return to the boil.
3. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.
4. Puree in a food processor, adding yogurt with the second batch.
5. Return to the pan then add seasoning to taste.
6. Serve hot or cold, drizzled with extra yogurt.