Recipes Made Easy - Pea and Watercress Soup

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
Total Time 15 minutes
Servings 4
Calories 228kcal
Author Jacqueline Bellefontaine


  • 25 g butter
  • 1 tbsp 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)


  • 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.


Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or garnish.) 


Calories: 228kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 233mg | Potassium: 516mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1935IU | Vitamin C: 66.9mg | Calcium: 77mg | Iron: 2.1mg