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Watercress and pea soup recipe

Watercress and pea soup recipe

19 ratings

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

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

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 small potato, peeled and diced
  • 600g fresh or frozen peas
  • 1 litre vegetable or chicken stock
  • 200g watercress
  • handful mint leaves
  • crusty bread, to serve

For the horseradish cream

  • 2 tbsp horseradish sauce
  • 4 tbsp crème fraîche

Each serving contains

  • Energy

    980kj
    235kcal     12%

  • 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

Method

  1. Heat the oil in a medium saucepan. Add the onion and potato. Season well and cook for 5 mins over a medium heat. Add the peas, then the stock and bring to the boil, then add the watercress and mint. Simmer for 10 mins.
  2. Remove from the heat and blend the soup with a hand blender or in food processor 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.

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