Everyone loves a simple pea soup - perfectly hearty but not too indulgent if you're counting the calories. This creamy pea and watercress is a really simple take on that famous pea soup recipe, but the addition of the watercress gives it a peppery kick against the sweetness of the peas, and makes it even more oh so healthy! The best combination if you ask us. A great tasting soup, made out of cheap ingredients, quick to make, easy to store for later and an all-round crowd pleaser.
Ingredients
25g butter
1 onion, finely chopped
300g fresh or frozen peas, reserve 100g
100g or 2 bags watercress
1 large potato, peeled and cubed
1 litre vegetable stock
Handful of fresh mint
Salt & Black Pepper
60g natural bio yogurt
Fresh mint, chopped to serve, optional
WEIGHT CONVERTER
grams
to
cups
Method
Melt the butter in a saucepan and add the onion, cook till translucent and soft.
Add 200g of the peas, watercress and potato and continue to cook until soft and wilted.
Add the vegetable stock and simmer for 15-20 minutes, add the last of the peas – this will give the soup extra vibrancy.
Add the mint and seasoning and blitz with a blender until smooth.
Ladle into warm bowls and spoon in the yogurt and sprinkle with fresh mint.
Top Tip for making Creamy pea and watercress soup
Try the soup cold over ice in those summer months – the peas & watercress really zing!
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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