Family Food Magazine
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  • Fresh Pea and Watercress Soup


    Fresh Pea And Watercress Soup Recipe and image

    Gram for gram watercress contains more iron than spinach, more calcium than milk and more Vitamin C than oranges. It is naturally low in fat and salt and brimming with more than 15 essential vitamins and minerals.

    Fresh Pea and Watercress Soup

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Serving Size: 4


    • 1 tbsp olive oil
    • 2 leeks, sliced
    • 400g frozen peas
    • 600ml vegetable stock
    • 1 sprig of fresh mint
    • 1 (100g) pack watercress
    • 150ml semi skimmed milk


    1. Heat the oil in a large pan, add the leeks and sauté for 3 mins or until soft. Add the peas and stock and slowly bring to the boil. Cover and simmer for 5 mins or until the peas are tender.
    2. Add the watercress and simmer for a further 2 mins. Transfer to a blender, add the milk and whizz until just smooth or longer if you prefer a smoother soup. Gently reheat before serving.



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