Pea, watercress and mint soup
If you’re not a fan of chilled soups, this fresh-flavoured pea soup is just as nice served hot
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins + chilling
- Cook the onion in a knob of butter until softened. Add the potato and cook for a moment then tip in the stock. Simmer until the potato is soft. Keep back a handful of peas then add the rest to the pan and bring back to a simmer for 2 minutes. Add the watercress and mint, stir until just wilted then turn off the heat. Blend until smooth.
- Chill and serve with the extra peas and a dash of natural yoghurt or cream if you like.
PER SERVING
133 kcalories, protein 7.7g, carbohydrate 17.8g, fat 3.9 g, saturated fat 1.4g, fibre 6.5g, salt 2.62 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1632635/
http://www.bbcgoodfood.com/recipes/1632635/
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Ingredients
- 1 onion , roughly chopped
- butter
- 1 medium potato , peeled and diced
- 1l vegetable stock
- 400g frozen peas , defrosted
- 100g watercress , woody stems removed
- a small bunch mint , leaves picked
- natural yogurt or cream, to serve (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins + chilling
Ingredients
- 1 onion , roughly chopped
- butter
- 1 medium potato , peeled and diced
- 1l vegetable stock
- 400g frozen peas , defrosted
- 100g watercress , woody stems removed
- a small bunch mint , leaves picked
- natural yogurt or cream, to serve (optional)
PER SERVING
133 kcalories, protein 7.7g, carbohydrate 17.8g, fat 3.9 g, saturated fat 1.4g, fibre 6.5g, salt 2.62 g
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27 September 2011
Beth rated and commented on this recipe
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