Pea, Rocket and Watercress Soup

Name: Pea, Rocket and Watercress Soup
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 500 g Garden Peas 800g Bird’s Eye Garden Peas; 2 Garlic Clove, crushed; 2 Carrots, peeled and chopped; 1 Large Onion, peeled and finely diced; 1 litre Vegetable Stock; Splash of Vegetable Oil; 100 g Watercress; 100g Rocket; Seasoning, Sea Salt and Black Pepper; 100ml Double Cream; 6 small Crusty Cobs (optional for serving); Handful of chopped Chive (optional for serving)

Starter Lunch Ideas Dinner Recipes

10 mins

preparation

20 mins

cooking

Easy

Servings

(0)

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Pea, Rocket and Watercress Soup Recipe

Peas and watercress going perfectly. Serve cold for a refreshing summer treat or heat it for something to warm you up in the winter.

Our method

Heat a large oiled saucepan, add the onions, carrots and garlic sweat until tender
Pour the vegetable stock into the pan, adding the peas (cook according to the pack instructions), rocket and watercress bring to the boil and simmer for 5 minutes
Take off the heat a blend smooth with a hand blender when smooth add the double cream and season to taste
Cut the top off the crusty cobs pull out the centre of the cobs pop them into a hot oven to crisp up the middles (optional step)
Serve the soup inside of the crusty cobs or in a bowl with a sprinkle of Chives (optional)

Tip!

If you are looking for a healthier option then you can swap the butter for olive oil and use reduced-fat creme fraiche. You can also swap the stock cubes for low sodium stock cubes.