Name: Pea & watercress soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 garlic clove roughly chopped; 1 medium potato cut into small chunks; 500ml vegetable stock; 300g fresh peas (or frozen if out of season); 100g watercress; leaves from 2 mint sprigs, plus extra to garnish; 100ml double cream

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Pea & watercress soup

Pea & watercress soup

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.19 ratingsRate

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Sweet peas and peppery watercress are
a perfect match for early summer, but you can
adapt this soup to suit all year round

Freezable

Vegetarian

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A star rating of 4.7 out of 5.700 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 onion

finely chopped
1 garlic clove

roughly chopped
1 medium potato

cut into small chunks
500ml vegetable stock
300g fresh peas

(or frozen if out of season)
100g watercress
leaves from 2 mint

sprigs, plus extra to garnish
100ml double cream

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Nutrition: per serving

kcal256
fat18g
saturates8g
carbs17g
sugars5g
fibre5g
protein8g
salt0.21g

low

Method

step 1

Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
step 2

Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.

RECIPE TIPS

TIP

For entertaining, crumble a small handful of feta over each portion or, for a non-veggie option, pan-fry some pancetta and scatter over the top.

VARIATIONS

Use spring onions, rocket and sorrel in spring, and frozen peas and leeks in winter.

Recipe from Good Food magazine, June 2009

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A star rating of 4.5 out of 5.19 ratings

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