Spinach, watercress and pea soup
- 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
- 28.3g (13.9g saturated)
- 9.5g carbs (4.6g sugars)
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.
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