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

    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

    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

    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

    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

    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

    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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Frantic Flapjack
25th Jun, 2009
3.05
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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