Pea & watercress soup

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

Prep:5 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 256
fat 18g
saturates 8g
carbs 17g
sugars 5g
fibre 5g
protein 8g
salt 0.21g

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

Tip

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.

Method

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.