Home > Recipes > Soup recipes > Minted pea and watercress soup

Minted pea and watercress soup

Name: Minted pea and watercress soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Large bunch watercress, washed, stalks and leaves separated; 300ml vegetable stock or water; 500ml Alpro soya dairy-free alternative to milk (unsweetened); 3 tbsp sunflower oil; 1 large onion, finely chopped; 1 medium potato, cubed; Bunch fresh mint leaves, roughly chopped; 400g fresh or frozen shelled peas

Published: 31 Aug 04
Updated: 18 Mar 24

This healthy soup recipe is packed with fresh mint, it’s easy to prepare and makes a substantial lunch, or can be served in smaller portions as a starter. And it’s vegan, too.

Easy
September 2004

Test kitchen approved

Serves 4
Ready in 45 minutes

This healthy soup recipe is packed with fresh mint, it’s easy to prepare and makes a substantial lunch, or can be served in smaller portions as a starter. And it’s vegan, too.

Nutrition: per serving

Calories: 262kcals
Fat: 12.9g (2.1g saturated)
Protein: 14g
Carbohydrates: 24g (8.3g sugars)
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Large bunch watercress, washed, stalks and leaves separated
300ml vegetable stock or water
500ml Alpro soya dairy-free alternative to milk (unsweetened)
3 tbsp sunflower oil
1 large onion, finely chopped
1 medium potato, cubed
Bunch fresh mint leaves, roughly chopped
400g fresh or frozen shelled peas

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Chop the watercress stalks (reserving the leaves) and put into a small saucepan with the stock or water and soya milk and bring to a simmer for 5 minutes. Remove from the heat and leave to infuse.
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato, stir, cover and cook until soft. Add the mint and peas, strain the soya milk stock into the pan, discarding the watercress stalks, season and simmer for 2 minutes. Stir in the watercress leaves and turn off the heat.
Set a sieve over a heatproof bowl and drain the soup through it. Put the solids caught in the sieve into a blender with a little of the soup liquid and purée. Push this mixture through the sieve into the bowl with the back of a ladle and repeat with any solids left in the sieve. Discard any bits that won’t pass through. Serve warm, garnished with croutons, bacon bits and soya cream, if you like.