Watercress and pea soup recipe
Blitz together this fresh pea and watercress soup for a colourful spring lunch. With a drizzle of fiery horseradish cream and plenty of crusty bread, this simple soup is ready in just 15 mins.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 235 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 small potato, peeled and diced
- 600g fresh or frozen peas
- 1 litre vegetable or chicken stock
- 200g watercress
- handful mint leaves
- crusty bread, to serve
For the horseradish cream
- 2 tbsp horseradish sauce
- 4 tbsp crème fraîche
Each serving contains
- Energy
- 980kJ 235.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 2.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 22.1gProtein 11.6gFibre 9.4g
Method
- Heat the oil in a medium saucepan. Add the onion and potato. Season well and cook for 5 mins over a medium heat. Add the peas, then the stock and bring to the boil, then add the watercress and mint. Simmer for 10 mins.
- Remove from the heat and blend the soup with a hand blender or in food processor until smooth (you may need to do this in batches). Return the soup to a clean pan, cover with a lid and keep warm until ready to serve
- In a small bowl, mix the horseradish with the crème fraîche and season. Serve the soup in bowls with a swirl of the horseradish cream, a good grind of black pepper and some pieces of crusty bread, if you like.
- See more Soup recipes
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.
