Creamy pea and watercress soup Recipe

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5 min


20 min

Nutrition per portion

Calories 208 kCal 10%
Fat 10.4g 15%
  -  Saturates 1.8g 9%

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


  • 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.

More Recipe Ideas

Top Tip

Try the soup cold over ice in those summer months – the peas & watercress really zing!