Chilled pea & watercress soup

Chilled pea & watercress soup

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(1 ratings)

Prep: 5 mins - 10 mins


Serves 4
This refreshing, high-fibre summer soup takes only 10 minutes to prepare

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal86
  • fat1g
  • saturates1g
  • carbs11g
  • sugars0g
  • fibre6g
  • protein8g
  • salt0.73g


  • 454g pack of frozen peas
  • 85g bag watercress, roughly torn



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

  • 850g vegetable stock
  • juice and zest of 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp natural yogurt
  • ice cubes to serve


  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.

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Comments, questions and tips

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7th Feb, 2009
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.
30th Jun, 2008
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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