Minted Pea & Watercress Soup
Here is another delicious recipe from our retreat chef Cathy. This healthy green soup is great for spring with all these lovely fresh flavours. We think the fresh mint is a perfect match. You can use fresh or frozen peas and watercress can be replaced with spicy salad leaves of your choice. Serve with warm sourdough bread and finish with micro greens and a chilli oil drizzle.
Ingredients
Makes 4/5 portions
- 1 bunch of watercress, large (washed)
- 800ml of vegetable stock – I use Bouillon
- 2 tbsp of olive oil
- 1 large onion, finely chopped
- 5/6 celery sticks, roughly chopped
- 1 potato, cubed
- 1 bunch of fresh mint, roughly chopped
- 400g of shelled peas, fresh or frozen
Method
Coarsely chop the watercress, stalks and all, and place in a small saucepan with the stock. Bring to a simmer for 5 minutes, and then remove from the heat and leave to infuse
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato, stir, cover and cook until soft about 10 minutes. Add the mint, peas and watercress and finally the stock. Season and simmer for 2 minutes
Place the soup in a blender and purée, then return the soup to the saucepan (you can strain the soup through a sieve if you like, to get rid of any tough-to-blend stalky bits, but if you have a powerful blender like a Vitamix, it should be able to purée everything into a silky smooth soup)
Serve with crusty sourdough, drizzle with chilli oil and top with micro greens for that 5* finish
