Leek, pea & watercress soup served in a bowl

Leek, pea & watercress soup

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(3 ratings)

Prep: 10 mins Cook: 22 mins

Easy

Serves 4

Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal154
  • fat5g
  • saturates1g
  • carbs15g
  • sugars9g
  • fibre9g
  • protein8g
  • salt0.5g
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Ingredients

  • 1 tbsp olive oil, plus a drizzle to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leeks, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 small garlic cloves, crushed
  • 650-800ml hot veg stock
  • 80g watercress
    Watercress

    Watercress

    wort-er-cress

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

  • 400g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 small lemon, zested and juiced
    Lemon

    Lemon

    le-mon

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

  • small bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • dairy-free crème fraîche and crusty bread, to serve (optional)

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.

  2. Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

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Comments, questions and tips

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Scout Woodford's picture
Scout Woodford
23rd May, 2020
5.05
I needed quite a bit more stock as originally it was more of a paste. I also added more lemon. I've made this a few times, it's lovely!
Frantic Flapjack
24th Mar, 2020
5.05
I made this up to 1L of stock as it was too thick. This served 4 but would not be enough for 6 people. The soup was excellent though - the taste of the watercress comes through really well. Didn't use the creme fraiche.
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