Watercress Soup Recipe With Peas and Croutons

Watercress and pea soup with baked lemon and sesame croutons

  • serves 2
  • Easy

This watercress and pea soup has been pepped-up with some baked lemon and sesame croutons. It's veggie and low-calorie – perfect for a healthy midweek meal

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Ingredients

  • olive oil
  • spring onions 4, sliced
  • garlic 1 clove, crushed
  • watercress 200g
  • frozen peas 200g, defrosted
  • mint a small bunch, leaves picked
  • veg stock 500ml
  • half-fat crème fraîche 1 tbsp, plus more to serve

CROUTONS

  • sourdough 1 slice, torn into chunks
  • lemon ½, zested and juiced
  • sesame seeds 1 tsp

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Toss the sourdough with the lemon zest, sesame seeds and 1 tsp olive oil. Season well. Tip onto a baking tray and bake for 10-15 minutes, or until golden and crunchy. Cool.

  • Step 2

    Heat 1 tsp olive oil in a pan and fry the spring onion and garlic for a minute. Add the watercress (keep a few sprigs to serve), peas, mint and stock and simmer for 5 minutes, then add the crème fraîche and blend with a stick blender. Check the seasoning, and add a squeeze of lemon juice. Serve with a swirl of crème fraîche, the croutons and a few watercress leaves.

Nutritional Information

  • Kcals 224
  • Fat 6.6g
  • Saturates 1.9g
  • Carbs 23.7g
  • Sugars 9.1g
  • Fibre 9.7g
  • Protein 12.7g
  • Salt 1g
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