Minted pea and watercress soup recipe
This healthy soup recipe is packed with fresh mint, and makes a substantial lunch, or can be served in smaller portions as a starter. And it's vegan, too.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Saucepan
- Pan
- Ladle
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Measuring cup
- Serving bowl
Ingredients
- Large bunch watercress, washed, stalks and leaves separated
- 300ml vegetable stock or water
- 500ml Alpro soya dairy-free 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
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