Minted pea and watercress soup

4
30 minutes

Ingredients

Minted pea and watercress soup

  • 1 bunch of watercress, large (washed)
  • 800ml of vegetable stock
  • 2 tbsp of sunflower oil
  • 1 large onion, finely chopped
  • 1 potato, cubed
  • 1 bunch of fresh mint, roughly chopped
  • 400g of shelled peas, fresh or frozen

Method

1
Coarsely chop the watercress, stalks and all, and place in a small saucepan with the stock. Bring to a simmer for 5 minutes, then remove from the heat and leave to infuse
2
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato, stir, cover and cook until soft. Add the mint, peas and infused stock and watercress. Season and simmer for 2 minutes
3
Place the soup in a blender and purée, then return the soup to the saucepan (you can strain the soup through a sieve if you like, to get rid of any tough-to-blend stalky bits, but if you have a powerful blender like a Vitamix, it should be able to purée everything into a silky smooth soup)
4
Serve warm garnished with boiled eggs, toasted seeds, a swirl of sour cream, croutons, or whatever you like - meat eaters might enjoy a sprinkling of crispy bacon