Ingredients

knob of butter
or splash of olive oil
bunch spring onions
chopped
3 courgettes
chopped
200g podded fresh or frozen pea
900ml hot vegetable stock
85g bag trimmed watercress
large handful mint
2 rounded tbsp Greek yogurt
plus extra for serving

Method
step 1
Heat the butter or oil in a pan, add the spring onions and courgettes and stir well. Cover and cook for 3 mins, add the peas and stock and return to the boil. Cover and simmer for a further 4 mins, then remove from the heat and stir in the watercress and mint until they are wilted.

step 2
Purée in a food processor, adding yogurt with the second batch. Return to the pan, then add seasoning to taste. Serve hot or cold, drizzled with extra yogurt.