Chilled summer soup
This fresh and tasty seasonal soup makes an ideal summer starter.
Serves: 4
Preparation time: 10 minutes
Cooking time: 2 minutes
Cooling time: 1 hour
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You will need
- 150g British petits pois
- 1 whole cucumber
- 1 avocado, halved and stone removed
- 1 x 45g pack summer salad mix, thick stems removed
- 500ml Signature vegetable stock
- 2 limes, juice only
Recipe Information
Step by step guide to making Chilled summer soup
- Place the petits pois in a bowl and microwave on medium for 1–2 minutes until defrosted.
- Reserve a few thin cucumber slices for a garnish and roughly chop the remainder.
- Scoop out the flesh from the avocado with a spoon and place in a food processor with the cucumber, defrosted petits pois and summer salad mix.
- Add half the vegetable stock and whizz until smooth, then add the remaining stock. Stir in the juice of 2 limes and season.
- Chill for at least 1 hour, then divide between 4 bowls and top with mint sprigs and cucumber slices for a fresh and tasty seasonal soup.
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Nutritional information for Chilled summer soup
Nutritional information for Chilled summer soup
Nutrition type | per serving |
---|---|
Calories | 117 kcal |
Total Fat | 8.2g |
Saturated Fat | 3.2g |
Salt | 0.125g |
Sugar | 2.9g |
This recipe is:
- Vegetarian
- Vegan
- Cutting down fat
- No gluten products
- No egg products
- No dairy products
- No nut products