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Cool green summer soup

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Cool green summer soup
Cool green summer soup
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe A delicious soup made from celery, spring onion, cucumber and watercress - ideal to serve chilled on a hot summer's day, on a picnic (take it in a flask), or as a light lunch or supper

Ingredients

  • 30g butter
  • 4 sticks celery, finely sliced
  • 1 bunch (8) spring onions, trimmed and chopped
  • 1 cucumber
  • 900ml vegetable stock
  • 100g pack watercress
  • 4tbsp crème fraîche
  • Salt and freshly ground black pepper

The best way to transport this is in a vacuum flask.

Method

  1. Put the butter, celery and spring onion in a large pan. Cook over a medium heat for 5 mins.
  2. Quarter the cucumber, deseed, then chop it and add to the pan. Cook for another 5 mins, then pour in the stock and cook for 10-15 mins, until the vegetables are softened.
  3. Add the watercress and let it wilt for a few minutes.
  4. Put mixture into the liquidiser and blitz to a purée. Sieve it to make it smoother, if you prefer.
  5. Whisk in the crème fraîche and season well. Serve hot or cold, with celery tops.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 90(kcal)
  • Fat 7.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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