Creamy pea and watercress soup recipe

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

Method

1. Melt the butter in a saucepan and add the onion, cook till translucent and soft.
2. Add 200g of the peas, watercress and potato and continue to cook until soft and wilted.
3. Add the vegetable stock and simmer for 15-20 minutes, add the last of the peas – this will give the soup extra vibrancy.
4. Add the mint and seasoning and blitz with a blender until smooth.
5. Ladle into warm bowls and spoon in the yogurt and sprinkle with fresh mint.