In a large heavy-bottomed pan gently sauté the onion in 3 tbsp of olive oil with a lid on for 3 minutes, then add the stock bringing to the boil. Now add the peas and cook for 1 minute, remove from the heat and add the watercress and mint this will gently wilt in the heat of the stock. Using a hand blender blitz the stock until you have a smooth soup, season to taste.
Spoon into four soup bowls, crumble the feta over each bowl, followed by a few pea shoots and a good grinding of black pepper finishing with a drizzle of olive oil over each soup.
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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