Pea & watercress soup

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Recipe by Good Food

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1. Video tutorial: Making soup

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.
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.

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.

PER SERVING

256 kcalories, protein 8g, carbohydrate 17g, fat 18 g, saturated fat 8g, fibre 5g, salt 0.21 g

Latest comments and suggestions

• Frantic Flapjack

  25 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  I used leeks in place of the watercress. This soup was a very deep green and the mint made it taste summery.

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• Paula

  27 June 2009

  Paula rated and commented on this recipe

  

  Lovely summery soup but next time i'll remove the thicker stems from the watercress before blending as it was a bit 'stringy'. I used a hand held stick blender. Gorgeous soup though.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian

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

PER SERVING

256 kcalories, protein 8g, carbohydrate 17g, fat 18 g, saturated fat 8g, fibre 5g, salt 0.21 g

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