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Watercress, Pea & Mint Soup

Serves 4


15g butter

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.

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