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Blitz together this fresh pea and watercress soup for a colourful spring lunch. With a drizzle of fiery horseradish cream and plenty of crusty bread, this simple soup is ready in just 15 mins. See method
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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