Minted pea and watercress soup
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This beautiful pea and watercress soup recipe shows off the full potential for this flavourful salad leaf. The peas, complemented by a touch of mint, add a vibrant freshness to this light, summery vegetarian soup.
Ingredients
Minted pea and watercress soup
- 1 bunch of watercress , large (washed)
- 800ml of vegetable stock
- 2 tbsp of sunflower oil
- 1 large onion , finely chopped
- 1 potato , cubed
- 1 bunch of fresh mint , roughly chopped
- 400g of shelled peas , fresh or frozen
Method
1
Coarsely chop the watercress, stalks and all, and place in a small saucepan with the stock. Bring to a simmer for 5 minutes, then remove from the heat and leave to infuse
2
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato, stir, cover and cook until soft. Add the mint, peas and infused stock and watercress. Season and simmer for 2 minutes
3
Place the soup in a blender and purée, then return the soup to the saucepan (you can strain the soup through a sieve if you like, to get rid of any tough-to-blend stalky bits, but if you have a powerful blender like a Vitamix, it should be able to purée everything into a silky smooth soup)
4
Serve warm garnished with boiled eggs, toasted seeds, a swirl of sour cream, croutons, or whatever you like - meat eaters might enjoy a sprinkling of crispy bacon
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Minted pea and watercress soup
