Pea & watercress soup

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• 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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• theresa e

  12 February 2010

  theresa e rated this recipe

  

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• snow eggs

  28 April 2010

  snow eggs rated this recipe

  

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• Rachthecook

  06 August 2010

  Rachthecook rated and commented on this recipe

  

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

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• Reeshiez

  06 May 2011

  Reeshiez rated and commented on this recipe

  

  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!

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• Ryan C

  22 August 2011

  Ryan C rated this recipe

  

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• michellecchan

  23 May 2012

  michellecchan commented on this recipe

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

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• daves-angel

  13 July 2012

  daves-angel rated and commented on this recipe

  

  Very, very good soup. I used an enormous baking potato and milk instead of cream. Absolutely delicious :)

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• MightyAl64

  17 August 2012

  MightyAl64 rated and commented on this recipe

  

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

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• Lesley

  30 April 2013

  Lesley commented on this recipe

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

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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, sugar 5g, salt 0.21 g

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