All cooks need in their repertoire a super-fast soup that can be whipped up in minutes. This particular soup is deliciously fresh in flavour, vibrant green in colour and, yes, it can be made from start to finish in 10 minutes. I normally use frozen peas for this.


  • 25g (1oz) butter

  • 75g (3oz) spring onions, trimmed and chopped

  • salt and freshly ground black pepper

  • 300g (11oz) cucumber, unpeeled, cut into 1cm (½in) dice

  • 300g (11oz) frozen peas

  • 750ml (1 pint 6fl oz) boiling chicken or vegetable stock

  • 1 tbsp chopped mint

  • 75ml (3fl oz) double or regular cream


  • 1.

    Melt the butter in a saucepan on a medium heat and allow to foam. Add the spring onion and season with salt and pepper, then cook, uncovered, for 2–3 minutes. Add the cucumber, cover the pan and cook on a low heat for a few minutes until just softened. Add the peas and boiling stock, bring back to

  • 2.

    The boil and boil, uncovered, for just 2 minutes until the peas are cooked (fresh peas will take a couple of minutes longer to cook).

  • 3.

    As soon as the vegetables are cooked, transfer to a blender with the chopped mint and cream and whiz until the soup is velvety. Serve.


Rachel’s tip
If you are reheating this soup, do so without a lid and don’t simmer it for a
prolonged time or it will lose its fresh green colour.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings