Minted pea and watercress soup
Preparation : 10 min.
Cooking time : 40 min.
4
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Large bunch of watercress, washed, talks and leaves separated
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300ml vegetable stock or water
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500ml Alpro soya alternative to milk (unsweetened)
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3 tbsp sunflower oil
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1 large onion, finely chopped
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1 medium potato, cubed
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Bunch fresh mint leaves, roughly chopped
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400g fresh or frozen shelled peas
Chop the watercress stalks (reserving the leaves) and put into a small saucepan with the stock or water and the Alpro soya alternative to milk and bring to a simmer for 5 minutes. Remove from the heat to infuse.
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato, stir, cover and cook until soft.
Add the mint and peas, strain the Alpro soya stock into the pan, discarding the watercress stalks. Season and simmer for 2 minutes. Stir in the watercress and turn off the heat.
Set a sieve over a heatproof bowl and drain the soup through it. Put the solids caught in the sieve into a blender with a little of the soup liquid and purée. Push this mixture through the sieve into the bowl with the back of the ladle and repeat with any solids left in the sieve. Discard any bits that won't pass through.
Serve warm, garnished with croutons, bacon bits and Alpro soya alternative to cream, if you like.
This healthy soup is easy to prepare and makes a substantial lunch, or can be served in smaller portions as a starter.
Nutritional information per serving:
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Energy 262Kcals
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Fat 12.9g, of which saturated 2.1g
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Carbohydrates 24.0g, of which sugar 8.3g