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Ingredients
Method
- 1 tsp olive oil
- Small bunch of spring onions, chopped
- 1 chopped cucumber
- 1 chopped lettuce
- 225g peas
- 4 tsp veg stock powder
- 4 tbsp natural yoghurt
- Rye bread, to serve
- Fry the spring onions for 5 mins in the oil to soften, then tip in the lettuce, cucumber and peas, and cover with 1.4 litre of boiled water. Stir in the stock powder and simmer - covered - for 10 mins or until everything is softened but still very green. Blitz with a hand blender until smooth, then serve chilled and topped with yoghurt, with rye bread on the side.
15 mins
4 serving
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