This is the perfect soup for everyone to eat, whatever the season. It’s delicious and very good for you! It’s also perfect for getting vitamins into fussy eaters, as it is pureed with no bits. It can be a filling lunch time soup, or eaten as a starter before a main meal. Watercress contains more vitamin C than oranges, and has vitamin A, E, K, and other beneficial properties. We add peas to the soup for added flavour and to increase the goodness of the soup, as peas are a good source of B6, zinc and protein as well as many other things. We also use nutritional yeast flakes to add flavour and B12, but this is optional.
To make it extra indulgent, we occasionally like to add soya cream to the soup once its dished up, and then sprinkle over a small handful of fresh or dried chives. Everyone who has tasted this recipe has enjoyed it, and we hope you do too.
|Watercress And Pea Soup|| || |
- Serves 4
- For The Soup:
- 2 Onions, chopped
- 1 Leek, chopped
- 1 Garlic clove, crushed
- 3 Medium Potatoes, chopped
- 1½ Litres of vegetable stock or bouillon
- 1 Bag (85g) fresh watercress
- 40g Frozen peas
- 1 tsp Mixed Herbs
- 1 tbsp Nutritional yeast flakes (optional)
- Salt and pepper, to season
- To Serve:
- Soya cream or plant milk (optional)
- Fresh or dried chives
- Saute the onions and leek with a couple of spoons of the stock until soft. Add the potatoes and garlic and cook for a couple of minutes.
- Add the stock, herbs, and nutritional yeast flakes if using, and simmer for 10-15 minutes until softened. Add the watercress and peas and cook for a further 5 minutes.
- Pour into your bowl/s, season to taste, and enjoy!