This European-style dinner soup is a healthy and eggs/nuts-free recipe made with cucumbers, lettuce, frozen peas, and rye bread.
Special diets: Vegetarian | eggs-free | nuts-free |
️Allergens: not vegan | lactose | gluten | soy |
⏱ 26 mins – easy
🍽 4 servings – 172 kcal per serving
- 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
- 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 !