PEA & WATERCRESS SOUP
Perfectly peppery watercress and pea soup with a tangy herby lemon drizzle. This simple but sexy lunch can be made in under 25 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 bowls
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 large garlic cloves minced
- 700 ml vegetable stock
- 500 g frozen peas
- 80 g watercress
- sea salt & freshly ground black pepper
HERBY DRIZZLE
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 15 g fresh parsley stalks and all
- 15 g fresh mint leaves only
Instructions
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Heat the oil in a large pan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.
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Pour the vegetable stock into the pan and bring to a boil. Add the frozen peas, bring back up to a boil and continue to cook for 2 minutes. Lastly, stir in the watercress, count to 10, then remove the pan from the heat.
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Use a hand blender to blitz the soup until completely smooth. Season to taste with salt and black pepper.
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To make the herby drizzle combine the extra virgin olive oil, lemon juice, parsley, mint, 1 tbsp water and a good pinch of salt and black pepper in a food processor. Blitz until almost smooth, allowing some texture to remain.
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To serve, reheat the soup over the stove. Spoon into bowls and garnish generously with the herby drizzle and a good crack of black pepper.
Looking for more quick lunch recipes? Try my Mushroom & Spinach Toasts.
the color of this is second to NONE! i adore peas in any form, and soup is a favorite. love this!
Its a green bowl of goodness!
Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.
very tasty and healthy