Watercress and Pea Soup
Watercress and Pea Soup is a vibrant and refreshing dish that combines fresh watercress and tender peas in a creamy, velvety base. This flavorful soup is often enhanced with ingredients like leek, mint and a splash of lemon juice, creating a perfect balance of earthy and bright flavours. Served warm or chilled, it's an invigorating choice for any season, offering a delightful blend of textures and nutrients.
Ingredients
- 8 cups watercress
- 3 potatoes peeled and grated
- 2 cups frozen peas
- 1 cup leeks sliced
- 3 ½ cups water
- ½ cup fresh mint firmly packed
Instructions
- Remove the stems of the watercress, place them in a salad spinner and cover with water. Set aside until the watercress looks crisp, around 5 minutes. Spin and drain, then roughly chop.
- In a soup pot, dry fry the leeks with a little water. Cook over low heat untiil the leek softens.
- Add the water, grated potatoes, minted peas and watercress. Cover and simmer over low heat until peas and potatoes are tender.
- Stir through the mint and simmer for a further one minute.
- Using a stick blender or batch blending separately. Blend the soup until completely smooth. Just before serving, squeeze in half a lemon and gently stir through. Serve hot or allow to cool completely, then move to the fridge for at least an hour for a refreshing cool soup.
Tried this recipe?Let us know how it was!