Watercress, potato and pea soup
recipe
Watercress, potato and pea soup
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Help your child overcome their fear of peas. This soup combines their flavour and colour with the watercress to come out on top
Ingredients
- 2 large potatoes, peeled and cut into small cubes
- 1 large onion, finely sliced
- 1 tbsp olive oil
- 900 ml (1 1/2 pints) chicken or vegetable stock
- 1 tbsp apple balsamic vinegar or cider vinegar
- 175 g (6 oz) watercress, washed, dried and
- finely chopped
- 115 g (3 1/2 oz) fresh or frozen peas
- 142 ml (4 1/2 fl oz) carton of single cream
Serves:
4
Directions
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- Saute the potatoes and onions in the olive oil in a large pan on a medium heat for about minutes, until the potatoes are softened and the onions translucent.
- Add the stock and vinegar and bring to boiling point. Turn down the heat to low and simmer with the lid on for minutes.
- Add the watercress and peas and simmer for another minutes.
- Remove from the heat and allow to cool a little. Using a hand-blender or food processor, blend the soup until smooth. Return to the pan and stir in the cream.
- Warm through without boiling and serve
Source: The Great Big Veg Challenge by Charlotte Hume
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