Watercress, Pea & Mint Soup
1 onion, roughly chopped
2 garlic cloves, roughly chopped
150g potatoes, peeled and cut into small chunks
Salt and pepper
1 pints chicken or vegetable stock
300g frozen peas
400g watercress, plus a little extra to serve
1 large handful of fresh mint leaves, plus a little extra to serve
1 1/2 tbsp lemon juice
A drizzle of olive oil to serve
Melt the butter in a large saucepan. Add the onions and potatoes, season with salt and pepper, cover with a lid and cook on a very low heat for 10 minutes, stirring every now and again. Add the garlic and cook for 30 seconds.
Add the stock bring to a simmer, cook for 2 minutes. Tip in the frozen peas and cook for another minute, uncovered, over a high heat.
Drop in the watercress and mint leaves, stir and remove from the heat - the green leaves will wilt in the hot liquid.
Add the lemon juice and season with salt and pepper. Blend the soup straight away, in a blender (a hand-held blender will do), and whizz into a smooth, creamy soup. Taste for seasoning.
When serving, drizzle the oil over the top and add the extra watercress and mint leaves.