Pea & watercress soup

Pea & watercress soup

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(12 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
256
protein
8g
carbs
17g
fat
18g
saturates
8g
fibre
5g
sugar
5g
salt
0.21g

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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Method

  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.

Recipe from Good Food magazine, June 2009

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Comments

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Jillsy3's picture
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Nice but the watercress flavour got a bit lost beneath the pea and mint. Will try again with extra watercress

clare211's picture
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A great recipe, perfect for summer. I didn't have any mint, but the soup was very nice even without it.

gordonsfan's picture

I didn`t have much watercress so added some rocket and left out the cream souper soup!

mirren27's picture

Just made this for kids - absolutely delicious! Easy, nutritional & perfect for a spring evening meal!

bigalan1964's picture
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I used 150g watercress which gave it an extra peppery taste and a little less mint. Delicious!

daves-angel's picture
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Very, very good soup. I used an enormous baking potato and milk instead of cream. Absolutely delicious :)

michellecchan's picture

Lovely soup, made it without mint and added crumbled feta when serving.

reeshiez's picture
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I made this soup twice - one with chicken stock and the second time with vegetable stock. The chicken stock definitely overpowered the watercress and peas but with the vegetable stock, it was lovely. I omitted the cream and used milk instead. Will definitely make it again!

rachthecook's picture
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Absolutely beautiful! I omitted the mint and added a tiny bit of cripy panchetta on the top to serve.

craftybeggar's picture
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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.

Frantic Flapjack's picture
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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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