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

Level

Easy

Yields

4 servings

Cost

£0.74

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

The Method

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