Loading recipe...
Watercress and Pea Soup with Mint and Lemon
A light and vibrant soup, perfect as a starter. The delicate sweetness of peas, coupled with the peppery watercress and hint of mint, makes for a refreshing dish.
Prep Time
10 minutes
Total Time
30 minutes
Calories
145 kcal
Difficulty
Easy
Equipment
2 items
Cost
£0.75/serving
Ingredients
Servings
4
1tablespoonOlive oil(For sautéing)
£0.06
1mediumOnion(Chopped)
£0.30
2clovesGarlic(Minced)
£0.10
4cupsVegetable broth(Low sodium preferred)
£0.60
1cupFrozen peas
£0.25
4cupsWatercress(Lightly packed, roughly chopped)
£1.20
1tablespoonFresh mint(Chopped, plus extra for garnish)
£0.15
1tablespoonLemon juice(Freshly squeezed)
£0.10
to tasteSalt
£0.01
to tasteBlack pepper
£0.02
to tasteCrème fraîche or plain yogurt (optional)(For garnish)
£0.20
Total Cost
£2.99
£0.75 per serving
Instructions
- 1.Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2.Add the garlic and cook for another minute, until fragrant.
- 3.Pour in the vegetable broth and bring to a simmer.
- 4.Add the frozen peas and cook for 3 minutes, until tender.
- 5.Stir in the watercress and mint. Cook for 1 minute, until the watercress is wilted.
- 6.Remove the saucepan from the heat. Using an immersion blender (or carefully transferring to a regular blender), blend the soup until smooth.
- 7.Stir in the lemon juice. Season with salt and pepper to taste.
- 8.Serve immediately, garnished with extra mint and a dollop of crème fraîche or yogurt (if using).
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (350g)
145 kcal / 607 kJ
Carbs
15g
6% of RDA
Fat
7g
10% of RDA
Protein
7g
14% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
5 g
6% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
1 g
5% of RDA
Chef's Tips
For a richer soup, use chicken broth instead of vegetable broth.
You can add a small potato (chopped) to the soup for a creamier texture.
If using a regular blender, be careful when blending hot liquids. Work in batches and vent the lid to prevent splattering.
This soup can be served chilled or warm.
Cooking Equipment
Large saucepan
Immersion blender (or regular blender)
Wine Pairings
No wine pairing suggestions available for this recipe.
Complete the Meal
Main Course
Roasted Vegetable and Halloumi Bowl with Lemon-Herb Dressing
A vibrant and flavorful Middle Eastern-inspired lunch bowl featuring roasted vegetables, salty halloumi, and a zesty lemon-herb dressing. Perfect for a light yet satisfying meal.
55 minutes
4 servings
Easy"Pairs perfectly with this starter"
You might also like...
Keto Chocolate Avocado Mousse
10 minutes
Quinoa Bowl with Roasted Chickpeas and Halloumi
40 minutes
Jersey Strawberry and Jersey Milk Panna Cotta with Balsamic Glaze
25 minutes (plus 4 hours chilling)
Caramelized Onion and Kale Tart
60 minutes
Creamy Vegan Tomato Soup with Roasted Red Peppers
60 minutes
One-Pan Roasted Vegetable and Chickpea Bowl with Tahini Dressing
45 minutes
Healthy Chicken and Mushroom Soup
60 minutes
Thermomix Paneer Makhani
55 minutes
Jersey Cabbage and Carrot Coleslaw with a Tangy Jersey Royal Potato Dressing
40 minutes
Roasted Vegetable and Quinoa Bowl with Lemon-Tahini Dressing
55 minutes
Vegan Chocolate Avocado Mousse
10 minutes
Roasted Vegetable and Chickpea Quinoa Bowl with Lemon-Tahini Dressing
45 minutes