Chilled pea & watercress soup

• frozen peas↗454g pack of g

  pack of

• watercress↗85g bag g

  roughly torn

• vegetable stock↗850g g
• lemon↗juice and zest of 1

  juice and zest of 1

• natural yogurt↗4 tbsp tbsp
• ice cubes

  to serve

Step-by-step instructions

1. 1

   Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don’t overfill your machine – you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.

2. 2

   Season if you want to, then 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.