Cucumber, Pea & Lettuce Soup Recipe

In a large pot, heat some olive oil over medium heat. Add the onion and garlic and cook until softened.

Add the chopped cucumbers, frozen peas, and lettuce leaves to the pot. Cook for about 5 minutes or until the vegetables are tender.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes.

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.

Stir in the Greek yogurt and season with salt and pepper.

Ladle the soup into bowls and garnish with fresh dill.

Serve hot or chilled.