Cool green summer soup Recipe

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10 min


20 min

Nutrition per portion

Calories 90 kCal 5%
Fat 7g 10%
  -  Saturates 4g 20%

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


  • 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


  • Put the butter, celery and spring onion in a large pan. Cook over a medium heat for 5 mins.

  • 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.

  • Add the watercress and let it wilt for a few minutes.

  • Put mixture into the liquidiser and blitz to a purée. Sieve it to make it smoother, if you prefer.

  • Whisk in the crème fraîche and season well. Serve hot or cold, with celery tops.

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Top Tip

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