Chilled pea & watercress soup

Chilled pea & watercress soup

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Cooking time

Prep: 5 mins - 10 mins

Skill level

Easy

Servings

Serves 4

This refreshing, high-fibre summer soup takes only 10 minutes to prepare

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
86
protein
8g
carbs
11g
fat
1g
saturates
1g
fibre
6g
sugar
0g
salt
0.73g

Ingredients

  • 454g pack of frozen peas
  • 85g bag watercress, roughly torn
  • 850g vegetable stock
  • juice and zest of 1 lemon
  • 4 tbsp natural yogurt
  • ice cubes to serve

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Method

  1. Place all of the ingredients, except the yogurt and ice, in a liquidiser or blender. Don’t overfill your machine – you may need to do this in two batches. Whizz everything for a couple of minutes until smooth and speckled with the watercress.
  2. Season if you want to, then serve straight away or chill until needed. The soup will keep in the fridge in an airtight container for up to a 2 days (give it a good stir before serving) or can be frozen for up to 1 month. Serve the soup drizzled with yogurt and an ice cube or two to make it even more refreshing.

Recipe from Good Food magazine, August 2004

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Comments

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bearnaise's picture
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I liked the simplicity of this recipe. It tastes good as a hot soup too. However, I did find it necessary to adapt it a fair bit. I used cream instead of yoghurt and mixed it in rather than drizzling it. I used fine ground white pepper as finer and more delicate than black pepper as a seasoning. I also found I had to go easy on the watercress because this is a strong bitter herb and it can overpower the taste of the garden peas. I also added a generous grating of nutmeg which made all the difference to the flavour.

corylus's picture

I'm normally a great fan of BBC Good Food recipes but I really disliked this soup and could not eat it.

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