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Pea and Watercress Soup
Easy to make, this versatile soup can be served hot in winter and cold in summer.
Course
Soup
Cuisine
English
Skill Level
very easy
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
228
kcal
Author
Jacqueline Bellefontaine
Ingredients
25
g
butter
1
tablespoon
oil
2
medium
onions
chopped
500
g
frozen peas
1
small bramley or Granny Smith apple
peeled cored and chopped
1
litre
water
1
vegetable stock cube
100
g
water cress
salt and freshly ground black pepper
cream and chopped parsley
to serve (optional)
metric
-
US cups
Instructions
Melt the butter in saucepan with the oil and add the onions. Cook gently for about 5 minutes until softened.
Add the peas and apple and cook for 2–3 minutes, stirring frequently.
Add the water and crumble in the stock cube. Bring to the boil, then reduce the heat and simmer for
5 minutes
.
Add the watercress and blitz with a stick blender or in a food processor until smooth.
Adjust seasoning and serve or chill until required.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or garnish.)
Nutrition
Calories:
228
kcal
|
Carbohydrates:
30
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
233
mg
|
Potassium:
516
mg
|
Fiber:
8
g
|
Sugar:
14
g
|
Vitamin A:
1935
IU
|
Vitamin C:
66.9
mg
|
Calcium:
77
mg
|
Iron:
2.1
mg