Bowl of watercress soup topped with croutons

Watercress soup

Name: Watercress soup
Total time: 30 min
Yield: Serves 2
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; 1 slice sourdough torn into chunks; ½ lemon zested and juiced; 1 tsp sesame seeds

Published: August 1, 2016 at 8:40 AM

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Serves 2

Easy

Total time: 30 mins

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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

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Alternatives

Complete the dish

try this watercress and pea soup, then check out our pea and mint soup, courgette soup, spinach soup and more summer soup recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal224
fat6.6g

low
saturates1.9g
carbs23.7g
sugars9.1g

low
fibre9.7g
protein12.7g

high
salt1g

low

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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A star rating of 4 out of 5.1 rating

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