Perfectly peppery watercress and sweet pea soup with a tangy herby lemon drizzle. Made in under 20 minutes this no fuss minimal prep soup is perfect for lunchboxes or dinner parties alike. Simple but sexy. Vegan, GF & healthy.
In a large saucepan with a lid add the onion, garlic and a large dash of water over a medium heat. Cover and allow the veg to soften for 7-10 minutes, stirring occasionally until translucent.
Meanwhile make the herb drizzle. Add all the ingredients into a blender / food processor and whizz until smooth. If your mixture is too thick add a little water and blend again so that it can be easily poured. Transfer into a container and set aside. Give your blender / food processor a quick rinse.
Once the onion and garlic are soft add the vegetable stock and bring to the boil. Add the peas, bring back up to the boil and continue boiling for 2 minutes. Add the watercress, stir and count to 10 before removing the pan from the heat.
Transfer the contents of the pan into the blender / food processor and whizz until very smooth. Season with 2 tsp of sea salt and the black pepper. Blend again and taste. Adjust seasoning accordingly.
To serve, transfer the soup back to the pan and warm through until piping hot. Spoon into bowls before liberally drizzling with the herby oil, a dash of double cream (optional) and more black pepper.
Will serve 2-3 as lunch or 4 as a starter.
To make ahead allow the finished soup to cool completely before transferring into Tupperware and storing in the fridge separate from the herb drizzle. Reheat the soup over the stove or in the microwave until piping hot before drizzling with the herb mixture and serving.
Any leftovers will keep happily in the fridge for up to 5 days or in the freezer for up to 3 months.
I love my soup really thick but if you prefer your soup a little thinner just add 100-200ml more water / stock into the blender in step 4 and blend again.
A few ingredient notes:
Recipe courtesy of georgieeats.co.uk