1 tbsp extra virgin olive oil
1 bunch spring onions, chopped
3 courgettes, diced
200g frozen peas
900ml hot low salt vegetable stock
85g bag trimmed watercress
Super easy, full of goodness and convenient – using frozen peas.
Heat the olive oil in a large non-stick, lidded saucepan, add the spring onions and courgettes. Cover and cook for 4 minutes then add the peas and stock and return to the boil.
Cover and simmer for 4 mins, then remove from the heat and stir in the watercress.
Whizz up either using a stick blender or a food processor