- 1 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- small bunch spring onions, roughly chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 cucumber, roughly chopped
- 1 large round lettuce, roughly chopped
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 225g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 4 tsp vegetable bouillon
- 4 tbsp bio yogurt (optional)
- 4 slices rye bread
Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.