Minted Pea and Watercress Soup
Ingredients
For 4 persons:
Large bunch of watercress, washed, talks and leaves separated
300ml vegetable stock or water
500ml Provamel organic alternative to milk (unsweetened)
3 tbsp sunflower oil
1 large onion, finely chopped
1 medium potato, cubed
Bunch fresh mint leaves, roughly chopped
400g fresh or frozen shelled peas
Preparation
Chop the watercress stalks (reserving the leaves) and put into a small saucepan with the stock or water and the Provamel organic alternative to milk and bring to a simmer for 5 minutes. Remove from the heat 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.
Add the mint and peas, strain the Provamel stock into the pan, discarding the watercress stalks. Season and simmer for 2 minutes. Stir in the watercress and turn off the heat.
Set a sieve over a heatproof bowl and drain the soup through it. Put the solids caught in the sieve into a blender with a little of the soup liquid and purée. Push this mixture through the sieve into the bowl with the back of the ladle and repeat with any solids left in the sieve. Discard any bits that won’t pass through.
Serve warm, garnished with croutons and bacon bits.
Extra information
This healthy soup is easy to prepare and makes a substantial lunch, or can be served in smaller portions as a starter.
Nutritional information per serving:
Energy 262Kcals
Fat 12.9g, of which saturated 2.1g
Carbohydrates 24.0g, of which sugar 8.3g