A delicious soup made from celery, spring onion, cucumber and watercress – ideal to serve chilled on a hot summer’s day, on a picnic (take it in a flask), or as a light lunch or supper
Serves: 8
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
Skill level: Easy peasy




    • 30g butter


    • 4 sticks celery, finely sliced


    • 1 bunch (8) spring onions, trimmed and chopped


    • 1 cucumber


    • 900ml vegetable stock


    • 100g pack watercress


    • 4tbsp crème fraîche


    • Salt and freshly ground black pepper






    1. Put the butter, celery and spring onion in a large pan. Cook over a medium heat for 5 mins.


    1. Quarter the cucumber, deseed, then chop it and add to the pan. Cook for another 5 mins, then pour in the stock and cook for 10-15 mins, until the vegetables are softened.


    1. Add the watercress and let it wilt for a few minutes.


    1. Put mixture into the liquidiser and blitz to a purée. Sieve it to make it smoother, if you prefer.


    1. Whisk in the crème fraîche and season well. Serve hot or cold, with celery tops.



Nutritional information per portion



fat 7.0g saturates 4.0g calories 90(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.