watercress and pea soup
Submitted by Jane North, owner of online vintage shop, What Clarice Wore
Easy to make, vibrant and so good for you. Great source of protein. Watercress is in season now too.
A dash or two of olive oil
1 onion, chopped
2 garlic cloves, chopped
600ml of stock
300g frozen peas
Salt and pepper
Coconut yoghurt (optional)
1. Place pan over medium heat and add a drizzle of olive oil, the onion, garlic and a pinch of salt & pepper.
2. Cook until soft, about 5-10mins.
3. Add the stock and peas, then simmer for another 10mins.
4. Finally add the watercress and cook for 5 mins until wilted. Remove from heat and blend until smooth.
Serve and enjoy. I sometimes add a blob of coconut yoghurt or a swirl of oil. Decorate with chives
30mins serves 4 vegan & gluten free
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