Spinach, watercress and pea soup

Name: Spinach, watercress and pea soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 4
Cuisine: British recipes

Easy
April 2009

Easy
April 2009

Serves 4
Takes 20 minutes to make and 35 minutes to cook

Bowl your guests over with this bright green vegetarian soup recipe. It makes a delicate verdant starter or light lunch.

Vegetarian recipes

Nutrition: per serving

Calories: 333kcals
Fat: 28.3g (13.9g saturated)
Protein: 13.2g
Carbohydrates: 9.5g carbs (4.6g sugars)
Salt: 1.2g

Nutrition: per serving

Calories: 333kcals
Fat: 28.3g (13.9g saturated)
Protein: 13.2g
Carbohydrates: 9.5g carbs (4.6g sugars)
Salt: 1.2g

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp extra-virgin olive oil
1 large onion, diced
2 tender, inner celery sticks, diced
1 garlic clove, diced
750ml vegetable or chicken stock, hot
170g frozen peas
150g British spinach
170g bunch of British watercress
150ml double cream
½ bunch of fresh chives, finely snipped

Ingredients

2 tbsp extra-virgin olive oil
1 large onion, diced
2 tender, inner celery sticks, diced
1 garlic clove, diced
750ml vegetable or chicken stock, hot
170g frozen peas
150g British spinach
170g bunch of British watercress
150ml double cream
½ bunch of fresh chives, finely snipped

Method

Set a large saucepan over a low heat and, once hot, add the oil, then the onion, celery and garlic. Fry gently for 10 minutes or until soft and golden. Add the stock, bring to the boil and add the peas. Return to the boil, then reduce to a simmer, cover and cook for 10 minutes.
Meanwhile, wash and roughly chop the spinach leaves. Wash the watercress, strip the leaves from the stems and roughly chop the leaves. Discard the stems. Add the spinach and watercress to the saucepan of peas and stock, then simmer for a further 10 minutes.
Purée the soup using a stick blender, stir in 100ml cream and season to taste.
Reheat to piping hot, divide between 4 bowls and swirl in the remaining cream. Add a few snipped chives and some ground black pepper. Serve immediately.

Method

Set a large saucepan over a low heat and, once hot, add the oil, then the onion, celery and garlic. Fry gently for 10 minutes or until soft and golden. Add the stock, bring to the boil and add the peas. Return to the boil, then reduce to a simmer, cover and cook for 10 minutes.
Meanwhile, wash and roughly chop the spinach leaves. Wash the watercress, strip the leaves from the stems and roughly chop the leaves. Discard the stems. Add the spinach and watercress to the saucepan of peas and stock, then simmer for a further 10 minutes.
Purée the soup using a stick blender, stir in 100ml cream and season to taste.
Reheat to piping hot, divide between 4 bowls and swirl in the remaining cream. Add a few snipped chives and some ground black pepper. Serve immediately.

delicious. tips

To freeze, cool the soup completely at the end of step 3, then freeze in a freezerproof container for up to 3 months. Defrost before reheating. Please note: the soup may lose some of its bright green colour if frozen.

Fancy getting a copy in print?

Subscribe to our magazine