Olive Magazine
Watercress Soup Recipe With Peas and Croutons

Watercress soup

Published: August 1, 2016 at 8:40 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal224
low infat6.6g
saturates1.9g
carbs23.7g
low insugars9.1g
fibre9.7g
high inprotein12.7g
low insalt1g
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try this watercress and pea soup, then check out our pea and mint soup and more summer soup recipes.

Ingredients

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

CROUTONS

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

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.

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