Watercress and Pea Soup with Mint

A light and refreshing soup, perfect as a starter.

Prep Time

10 minutes

Total Time

30 minutes

Calories

135 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.84/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dessert•Soup•Appetiser

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1tablespoonOlive Oil

£0.08

1mediumOnion(roughly chopped)

£0.30

2clovesGarlic(minced)

£0.15

4cupsVegetable Broth(low sodium)

£0.60

1cupFrozen Peas

£0.25

4cupsWatercress(lightly packed)

£1.20

0.3cupFresh Mint(loosely packed)

£0.40

1tablespoonLemon Juice(freshly squeezed)

£0.10

to tasteSalt

to tasteBlack Pepper(freshly ground)

optionalCrème fraîche or Greek yogurt(for garnish)

£0.30

Total Cost

£3.38

£0.84 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2.
Pour in the vegetable broth and bring to a simmer.
3.
Add the frozen peas and cook for 5 minutes.
4.
Stir in the watercress and mint. Cook until the watercress is wilted, about 2 minutes.
5.
Remove the pot from the heat and let cool slightly.
6.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
7.
Stir in the lemon juice, salt, and pepper to taste.
8.
Serve warm or chilled, garnished with a swirl of crème fraîche or Greek yogurt if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

135 kcal / 565 kJ

Carbs

15g

6% of RDA

Fat

9% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If the soup is too thick, add a little more broth to reach your desired consistency.

Taste and adjust the seasoning as needed. The amount of lemon juice, salt and pepper depends on personal preference.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Pair with pan-fried salmon with lemon and herbs for a light and flavorful meal.

Cooking Equipment

Large pot or Dutch oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Lemon Herb Baked Salmon with Roasted Asparagus

A quick and healthy high-protein dinner featuring baked salmon with bright lemon and herb flavors, served with tender roasted asparagus.

30 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Eton Mess with Strawberries and Elderflower

A light and refreshing twist on the classic Eton Mess, infused with the delicate floral notes of elderflower. Perfect after a light meal like grilled salmon and asparagus.

45 minutes

4 servings

Easy

"Eton Mess, a classic British dessert, provides a light and airy finish. The combination of meringue, whipped cream, and fresh strawberries offers a delightful textural contrast to the savory salmon and asparagus. The addition of elderflower enhances the overall freshness and floral notes of the meal, echoing the lemon and herbs."

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Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If the soup is too thick, add a little more broth to reach your desired consistency.

Taste and adjust the seasoning as needed. The amount of lemon juice, salt and pepper depends on personal preference.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Pair with pan-fried salmon with lemon and herbs for a light and flavorful meal.

Watercress and Pea Soup with Mint

Ingredients

Instructions