Watercress, Pea and Mint Soup
This recipe is adapted from BBC GoodFood. Watercress is a superfood packed vitamin A, vitamin C (more than an orange), calcium and iron. It makes a perfect early summer soup with the hint of mint.
2 packets of watercress (70g), remove big stalks
1 Onion, finely chopped
2 garlic cloves (optional)
1 small potato, cut into small chunks
500ml vegetable stock (I use Marogold Swiss Vegetable Bouillion)
300ml of water
cup of peas
Leaves from 2 mint sprigs
50ml double cream (delicious without but makes it creamier)
Salt and pepper to taste
Serves 2-3 (depending on how hungry you are).
1. Heat the oil in a large saucepan, gently fry the onion and garlic (if using) until soft.
2. Add the stock, potato and water and simmer until the potatoes are soft (about 7 minutes)
3. Add the watercress, peas, cover and simmer for 3 minutes
4. Add the mint leaves and blitz with a hand blender until smooth
5. Stir in the cream and season to taste
6. Ready to serve