Cucumber, Pea and Lettuce Soup

For  a lower calorie starter this Christmas Day, try this light and fresh tasting soup. It is so light, that it won’t take away from the main event, but still give you delicious flavours.  It can be enjoyed hot or cold, so could also be served up in springtime as a light lunch. It contains three of your five-a-day too, so Christmas dinner has never been so healthy!

This soup can be made ahead of time,  really quickly too (!) and chilled in the fridge then reheated when you need it, to give you a bit of breathing space on Christmas Day.

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Cucumber, Pea and Lettuce Soup


  • Author: Rachel Wilcock
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

Light and refreshing starter or light lunch


Ingredients

Scale

1 tsp rapeseed oil

small bunch spring onions , roughly chopped

1 cucumber , roughly chopped

1 large round lettuce , roughly chopped

225g frozen peas

4 tsp vegetable bouillon

4 tbsp bio yogurt (optional)

4 slices rye bread


Instructions

  1. 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.
  2. Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
  • Prep Time: 5
  • Cook Time: 15

Nutrition

  • Calories: 156

 

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