Cucumber, Pea and Lettuce Soup

• rapeseed oil↗1 tsp tsp
• green onion

  coarsely chopped

• cucumber↗1

  coarsely chopped

• lettuce leaf↗1

  coarsely chopped

• frozen peas↗225g g
• vegetable stock↗4 tsp tsp
• bio yogurt↗4 tbsp tbsp

  (optional)

• rye bread pieces4

Step-by-step instructions

1. 1

   Bring 1.4 L of water to a boil in a kettle. Heat the oil in a large non‑stick pan and sauté the green onion for 5 minutes, stirring frequently, until softened. Add the cucumber, lettuce leaf and peas, then pour in the boiling water. Add the vegetable broth, cover, and simmer for 10 minutes until the vegetables are tender but remain bright green.

2. 2

   Blend the mixture with an immersion blender until smooth. Serve hot or cold, garnished with yogurt (if desired), alongside the rye bread.