• 150g British petits pois
  • 1 whole cucumber
  • 1 avocado, halved and stone removed
  • 1 x 45g pack summer salad mix, thick stems removed
  • 500ml Signature vegetable stock
  • 2 limes, juice only


  1. 1

    Place the petits pois in a bowl and microwave on medium for 1–2 minutes until defrosted.

  2. 2

    Reserve a few thin cucumber slices for a garnish and roughly chop the remainder.

  3. 3

    Scoop out the flesh from the avocado with a spoon and place in a food processor with the cucumber, defrosted petits pois and summer salad mix.

  4. 4

    Add half the vegetable stock and whizz until smooth, then add the remaining stock. Stir in the juice of 2 limes and season.

  5. 5

    Chill for at least 1 hour, then divide between 4 bowls and top with mint sprigs and cucumber slices for a fresh and tasty seasonal soup.

Nutritional Details

Each serving provides
  • Energy 490kj 117kcal 6%
  • Fat 8.2g 12%
  • Saturates 3.2g 16%
  • Sugars 2.9g 3%
  • Salt 0.13g 2%

% of the Reference Intakes

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