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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
  • Serves 4
  • Easy
  • Calories 256
  • Carbohydrates 17
  • Saturated Fat 8
  • Sugar 5
  • Protein 8
  • Fat 18
  • Fibre 5
  • Salt 0.21

Nutrition per serving

  • Calories 256
  • Carbohydrates 17
  • Saturated Fat 8
  • Sugar 5
  • Protein 8
  • Fat 18
  • Fibre 5
  • Salt 0.21

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

  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.

  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.

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