A quick, easy, delicious and health meal
Serves 4 people
Cook time 30 minutes
Ingredients
Soup
- 1 bunch of watercress, large (washed)
- 800ml of vegetable stock
- 2 tbsp of sunflower oil
- 1 large onion, finely chopped
- 1 potato cut into small cubes
- 1 bunch of fresh mint, roughly chopped
- 400g of shelled peas, fresh or frozen
- 50ml of double cream
Garnish (optional)
- Mixed toasted seeds
- Croutons
- Crispy bacon
- Sour cream
Method
- Coarsely chop the watercress, including the stalks, and place in a small saucepan with the veg stock.
- Bring to a simmer for 5 minutes, then remove from the heat and leave to infuse.
- Heat the oil in a large pot and add the onion.
- Cook on a low heat until softened but not coloured.
- Add the potato, stir, cover and cook until soft.
- When soft add the mint, peas, cream and infused stock and watercress.
- Season and simmer for 2 minutes.
- Place the soup in a blender and purรฉe, then return the soup to the saucepan. You can strain the soup through a sieve if you like, to get rid of any unblended parts, but if you have a powerful blender it should be able to purรฉe everything into a smooth soup.
- 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.
