PEA & WATERCRESS SOUP

Pea & watercress soup image

Sweet peas and peppery watercress are a perfect match for early summer, but you can adapt this soup to suit all year round

Provided by Good Food team

Time 20m

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 256 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium