Cucumber, pea and lettuce soup

INGREDIENTS

• 1 tsp canola oil
• 1 bunch scallion
• 1 cucumber
• 1 lettuce
• 8 oz frozen peas
• 4 tsp vegetable broth
• 4 tbsp plain yogurt
• 4 slices rye bread

TOOLS

• 1 knife
• 1 kettle
• 1 non-stick frying pan
• 1 spoon
• 1 lid
• 1 hand blender
• 1 bowl

Chop scallions, cucumber, and lettuce.

Boil 6 cups of water in a kettle.

Heat canola oil in a non-stick frying pan. Add onions and cook for 3 minutes. Then, stir in cucumbers, lettuce, frozen peas, boiling water, and vegetable broth. Cover the pan with a lid and simmer on low heat for 10 minutes. Turn off the heat and remove the lid. Blend with a hand blender to get a cucumber, pea, and lettuce soup.

Transfer cucumber, pea, and lettuce soup to a bowl. Top with plain yogurt and scallions.

Serve the soup with slices of rye bread.

It’s ready to be served !