Classic Watercress and Pea Soup

Vegetarian
Classic Watercress and Pea Soup
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Prep: 5 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp olive oilPlus extra to serve
  • 160 g courgette2cm cubed
  • 1 garlic clovesgrated
  • 1 red chilli flakes1 x pinch
  • 160 g peas (frozen)
  • 160 g watercress
  • 400 ml vegetable stock
  • 2 tsp single cream (dairy)or plant based alternative
  • 2 tsp butteror plant based alternative
  • mintchopped (1 handful)
  • parsley1 handful

This chlorophyll-packed soup makes the perfect accompaniment to a salad or sandwich as a mid-week lunch. It's also refined enough to serve as a starter at a dinner party.

Prep: 5 mins Cooks: 20 mins

Ingredients (Serves 2)

Metric
Imperial

  • 1 tbsp olive oilPlus extra to serve
  • 160 g courgette2cm cubed
  • 1 garlic clovesgrated
  • 1 red chilli flakes1 x pinch
  • 160 g peas (frozen)
  • 160 g watercress
  • 400 ml vegetable stock
  • 2 tsp single cream (dairy)or plant based alternative
  • 2 tsp butteror plant based alternative
  • mintchopped (1 handful)
  • parsley1 handful

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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