Creamy pea and watercress soup
Skill level: Easy peasy
Costs: Cheap as chips
Everyone loves a simple pea soup - perfectly hearty but not too indulgent if you're counting the calories. This creamy pea and watercress is a really simple take on that famous pea soup recipe, but the addition of the watercress gives it a peppery kick against the sweetness of the peas, and makes it even more oh so healthy! The best combination if you ask us. A great tasting soup, made out of cheap ingredients, quick to make, easy to store for later and an all-round crowd pleaser.
- 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 natural bio yogurt
- Fresh mint, chopped to serve, optional
Try the soup cold over ice in those summer months – the peas & watercress really zing!
- 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.
If you want a classic pea soup, try our recipe.
Nutritional information per portion
- Calories 208(kcal)
- Fat 10.4g
- Saturates 1.8g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.