Watercress and Pea Soup with Mint and Lemon

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and cook for another minute, until fragrant.

Pour in the vegetable broth and bring to a simmer.

Add the frozen peas and cook for 3 minutes, until tender.

Stir in the watercress and mint. Cook for 1 minute, until the watercress is wilted.

Remove the saucepan from the heat. Using an immersion blender (or carefully transferring to a regular blender), blend the soup until smooth.

Stir in the lemon juice. Season with salt and pepper to taste.

Serve immediately, garnished with extra mint and a dollop of crème fraîche or yogurt (if using).