Watercress, pea and mint soup with peashoots recipe

  • Serves 4
  • 5mins to prepare and 5mins to cook
  • 341 calories / serving
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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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  • Ingredients

  • 1 litre vegetable stock
  • 200g watercress
  • 400g frozen peas
  • 200g greek feta cheese
  • 4tbsp extra virgin olive oil
  • 1 large white onion, finely chopped
  • 30g fresh mint, leaves finely chopped
  • Energy 1415kj 341kcal 17%
  • Fat 24g 34%
  • Saturates 9g 47%
  • Sugars 7g 8%
  • Salt 4.1g 69%

of the reference intake
Carbohydrate 16.6g Protein 16.2g Fibre 7g


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