-
Fresh Pea and Watercress Soup
0
Recipe and image www.watercress.co.ukGram 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 SoupIngredients
- 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
Method
- 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.
- 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.
