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Pea & Watercress Soup

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Origin of dish:  UK
Type of cooking:  Hob
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients (serves 4):

    25g butter
    1 onion, finely chopped
    300g fresh or frozen peas, reserve 100g
    100g or 2 bags watercress
    1 large potato, peeled and cubed
    1 litre vegetable stock
    Handful of fresh mint
    Salt & Black Pepper
    60g Rachel’s Natural Bio Live Yogurt
    Fresh mint, chopped to serve, optional


Melt the butter in a saucepan and add the onion, cook till translucent and soft.

Add 200g of the peas, watercress and potato and continue to cook until soft and wilted.

Add the vegetable stock and simmer for 15-20 minutes , add the last of the peas – this will give the soup extra vibrancy.

Add the mint and seasoning and blitz with a blender until smooth.

Ladle into warm bowls and spoon in the yogurt and sprinkle with fresh mint.
Advice: Try: the soup cold over ice in those Summer months – the peas & watercress really zing!

User comments

another free recipe every day

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