Classic Watercress and Pea Soup

Serves 2

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  • 1 tbsp Olive oil, plus extra to serve
  • 160g Courgette, cut into 1cm cubes
  • 1 large Garlic clove, crushed
  • Pinch of Chilli flakes 
  • 160g Frozen peas
  • 160g Watercress
  • 400ml Veg stock
  • Handful of Mint, chopped
  • Handful of Parsley, chopped
  • 2 tsp Butter or plant based alternative (optional)
  • 2 tsp cream, or plant based alternative (optional)

Heat the olive oil in a large casserole dish. Add the courgette and sauté for 5 minutes until softened, then add the garlic and chilli flakes and cook for a further 2 minutes until fragrant. 

Add the peas, watercress and vegetable stock, bring to a gentle simmer and cook for 10 minutes. 

Remove from the heat and add the mint and parsley. Blend with a stick blender or heatproof blender until smooth. Stir through the butter until melted, then divide between two bowls.

Serve with a swirl of cream and a drizzle of olive oil.

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Soup, Dairy Free, Gluten Free, Vegan, Vegetarian

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