Fresh Pea and Watercress Soup
Member recipe by mustardcomms
- 1 tbsp olive oil
- 2 leeks, sliced
- 400g frozen peas
- 600ml vegetable stock
- 1 sprig of fresh mint
- 1 (100g) pack watercress
- 150ml semi skimmed milk
- 1. Heat the oil in a large pan, add the leeks and sauté for 3mins or until soft. Add the peas and stock and slowly bring to the boil. Cover and simmer for 5 mins or until the peas are tender.
- 2. Add the watercress and simmer for a further 2 mins.2 Transfer to a blender, add the milk and whizz until just smooth or longer if you prefer a smoother soup. Gently reheat before serving.
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