Watercress & Pea Soup with Mint

A light and refreshing soup, perfect as a starter or light lunch. The mint adds a bright, summery note that complements the watercress and peas.

Prep Time

15 minutes

Total Time

35 minutes

Calories

145 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.74/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Snack•Dessert•Soup•Appetiser

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1tablespoonOlive oil(For sautéing)

£0.08

1mediumOnion(Chopped)

£0.25

2clovesGarlic(Minced)

£0.10

4cupsVegetable stock(Low sodium preferred)

£0.60

1cupFrozen peas(Defrosted slightly for easier blending)

£0.20

4cupsWatercress(Roughly chopped)

£1.20

0.3cupFresh mint leaves(Plus extra for garnish)

£0.40

1tablespoonLemon juice(Freshly squeezed)

£0.15

To tasteSalt

To tasteBlack pepper(Freshly ground)

Total Cost

£2.98

£0.74 per serving

Instructions

1.
Heat the olive oil in a large pot or saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic and cook for another minute until fragrant.
3.
Pour in the vegetable stock and bring to a simmer.
4.
Add the frozen peas and watercress to the pot. Cook for 3-5 minutes, until the watercress is wilted and the peas are heated through.
5.
Remove the pot from the heat and add the fresh mint leaves.
6.
Using a blender or immersion blender, carefully blend the soup until smooth. Be careful when blending hot liquids.
7.
Stir in the lemon juice and season with salt and pepper to taste.
8.
Serve immediately, garnished with fresh mint leaves and a swirl of cream (optional).

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My Notes

Nutrition Information

Nutrition per serving (375g)

145 kcal / 607 kJ

Carbs

14g

5% of RDA

Fat

10% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a creamier soup, add a splash of cream or coconut milk before blending.

If you don't have watercress, spinach can be used as a substitute.

The soup can be made ahead of time and reheated gently. The flavor may intensify slightly as it sits.

Pair this soup with Rhubarb and Custard Scones for a balanced and delicious meal.

Cooking Equipment

Large pot or saucepan

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Rhubarb & Custard Scones

These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden.

42 min

8 servings

"Pairs perfectly with this starter"

Dessert

Eton Mess with Strawberries & Elderflower

A classic British dessert of crushed meringue, whipped cream, and strawberries, enhanced with a touch of elderflower cordial. Perfectly light and refreshing after a heavier meal, especially after scones with rhubarb jam.

45 minutes

4 servings