Watercress & Pea Soup
This delicate and flavoursome clean eating watercress soup just sings of summer. Vibrantly green and full of the fresh flavours of peppery watercress, this soup packs a powerful nutritional punch.
Health benefits of watercress
Watercress is part of the cruciferous family of vegetables, so it contains valuable anti-cancer compounds (known as 3,3’-diindolylmethane and sulforaphane). Watercress also contains a high proportion of minerals and vitamins, including calcium, magnesium and potassium which all contribute to maintaining healthy blood pressure.
- In a large soup pan, gently sweat the onions in the olive oil for 5 minutes.
- Peel and dice the potatoes, then add them to the pan with the vegetable stock. Bring the stock to the boil then turn the heat down and simmer for 20-25 minutes until the potatoes are really soft.
- Add the frozen peas and watercress to the pan. Submerge them under the stock by stirring them, then simmer for a further 3 minutes.
- Remove the pan from the heat and allow to cool slightly before blending.
- Serve warm with a dollop of crème fraiche.