Minted Pea and Watercress Soup with Crusty Croutons
Cook Time 30 minutes
2 medium-sized potatoes, diced
1 large bag or bunch of watercress
1 bag frozen peas (1kg)
1 bunch mint leaves, picked
1 onion, finely diced
2 celery stalks, finely diced
2 garlic cloves, crushed
1.5 litres (50 fl oz) vegetable or chicken stock
4 wholemeal rolls
Extra virgin olive oil
Preheat the oven to 200°C (390°F). Fry the onion, garlic, celery and potatoes in a large pan with a little olive oil until soft. Season with a good pinch of salt and pepper. Whilst the veg is frying bring the stock to the boil in a separate pan.
Add the boiling stock to the pan and turn the heat up so it starts to boil. Then turn the heat down slightly and cook for 5 minutes to allow the potatoes to cook. Add the peas to the pan and cook for a final 3 minutes.
Pick the mint leaves and add to the soup along with the watercress. Whilst the watercress and mint are softening in the soup, tear the rolls into small bite-size pieces and scatter onto an oven tray. Drizzle with olive oil and season with a little salt and pepper. Toast in the oven for 5 minutes.
Using a stick blender or food processor, blend the soup until smooth. Be very careful if you are using a food processor not to overfill the jug and ensure the lid is on tightly before blending.
Top each bowl with crusty croutons, a good drizzle of olive oil and some fresh watercress leaves. Top tip - Soup freezes beautifully so knock up a double or even triple batch and store in plastic containers in the fridge. Simply take out of the freezer the night before and store in the fridge ready to heat up come lunchtime.