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
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.
-
Broccoli and Stilton soup
This easy broccoli and Stilton soup recipe are a favourite thanks to its creamy, rich flavour. The broccoli and cheese pair perfectly together...
By Jessica Dady • Published
-
Gordon Ramsay's pumpkin soup with wild mushrooms
Gordon Ramsay's pumpkin soup is an autumn winner. He says: 'I adore this smooth, velvety soup. For a touch of luxury, I’m adding wild mushrooms – their warm, earthy flavour complements sweet, nutty pumpkin beautifully.'
By Gordon Ramsay • Published
-
Potato soup
This creamy potato soup recipe is the perfect winter warmer. Top it with cheese and bacon for a soup version of a baked potato.
By Nichola Palmer • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
-
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
-
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
-
Royal Family's Christmas dinner menu at Windsor Castle confuses fans
Royal fans have been left baffled by the Christmas dinner menu's unfamiliar language
By Emma Dooney • Published
-
The Queen's hilariously clever trick to get guests to dinner in a timely manner
Queen Elizabeth II's clever way she got guests to dinner promptly.
By Selina Maycock • Published