Watercress and pea soup

Watercress and pea soup recipe

7 ratings

See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 235 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 small potato, peeled and diced
  • 600g (1¼lb) fresh or frozen peas
  • 1 ltr (1¾pt) vegetable or chicken stock
  • 200g (7oz) watercress
  • handful mint leaves
  • crusty bread, to serve

For the horseradish cream

  • 2 tbsp horseradish sauce
  • 4 tbsp crème fraîche

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    5g 25%
  • Sugars

    8g 9%
  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 22.1g Protein 11.6g Fibre 9.4g


  1. Heat the oil in a medium saucepan. Add the onion and potato. Season well and cook for 5 minutes over a medium heat. Add the peas, then the stock and bring to the boil, then add the watercress and mint. Simmer for 10 minutes.
  2. Remove from the heat and blend the soup with a hand blender or in food processer until smooth (you may need to do this in batches). Return the soup to a clean pan, cover with a lid and keep warm until ready to serve
  3. In a small bowl, mix the horseradish with the crème fraîche and season. Serve the soup in bowls with a swirl of the horseradish cream, a good grind of black pepper and some pieces of crusty bread, if you like.

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.

Be the first to comment

blog comments powered by Disqus