Ingredients
450g/1lb pack frozen peas
85g bag watercress, roughly torn
850ml/1’/z pints vegetable stock
Juice and zest of 1 small lemon
4 tbsp natural yogurt
Ice cubes to serve
Method
1. Place all of the ingredients, except the yogurt and ice, into the liquidiser or blender. Don’t overfill your machine - you may need to do this in two batches.
2. Blend everything on high speed for a couple of minutes until smooth and speckled with the watercress. Season to taste.
3. Serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.
