Pea & watercress soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic cloveroughly chopped
- 1 medium potatocut into small chunks
- 500ml vegetable stock
- 300g fresh peas(or frozen if out of season)
- 100g watercress
- leaves from 2 mintsprigs, plus extra to garnish
- 100ml double cream
Nutrition: per serving
- kcal256
- fat18g
- saturates8g
- carbs17g
- sugars5g
- fibre5g
- protein8g
- salt0.21glow
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.
