Pea, Rocket and Watercress Soup Recipe | Birds Eye

Ingredients

• 500 g Garden Peas 800g Bird’s Eye Garden Peas
• 2 Garlic Clove, crushed
• 2 Carrots, peeled and chopped
• 1 Large Onion, peeled and finely diced
• 1 litre Vegetable Stock
• Splash of Vegetable Oil
• 100 g Watercress
• 100g Rocket
• Seasoning, Sea Salt and Black Pepper
• 100ml Double Cream
• 6 small Crusty Cobs (optional for serving)
• Handful of chopped Chive (optional for serving)