Pea & watercress soup

Pea & watercress soup

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(14 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal256
  • fat18g
  • saturates8g
  • carbs17g
  • sugars5g
  • fibre5g
  • protein8g
  • salt0.21g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, roughly chopped
  • 1 medium potato, cut into small chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500ml vegetable stock
  • 300g fresh peas (or frozen if out of season)

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • leaves from 2 mint sprigs, plus extra to garnish

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100ml double cream

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.

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Comments, questions and tips

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Comments (11)

Jillsy3's picture
3.75

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

clare211's picture
5

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
5

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

daves-angel's picture
4

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
4

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
5

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

craftybeggar's picture
4

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
3

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

Questions (2)

philippalakebaker's picture

Confused.com: The list of ingredients in the recipe states 500ml of vegetable stock, there is no mention of water. The instructions state 'add stock and 500ml water'. I note that without the extra water, the vegetables will make the soup VERY thick. So should it be 500ml vegetable stock PLUS 500ml water? Thank you. (I have added extra water so will be interested to see/taste the result).

goodfoodteam's picture

Hi philippalakebaker, thanks for your question. As a rule we don't include water in our ingredients list as we try and make it clear for shopping purposes. You will need both 500ml of vegetable stock and 500ml of water. Sorry for the confusion. Let us know how it went. 

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