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Pea & watercress soup

Pea & watercress soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal256
fat18g
saturates8g
carbs17g
sugars5g
fibre5g
protein8g
low insalt0.21g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 1 garlic clove , roughly chopped
  • 1 medium potato , cut into small chunks
  • 500ml vegetable stock
  • 300g fresh peas (or frozen if out of season)
  • 100g watercress
  • leaves from 2 mint sprigs, plus extra to garnish
  • 100ml double cream

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP

For entertaining, crumble a small handful of feta over each portion or, for a non-veggie option, pan-fry some pancetta and scatter over the top.

VARIATIONS

Use spring onions, rocket and sorrel in spring, and frozen peas and leeks in winter.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

A star rating of 4.4 out of 5.16 ratings
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