Watercress soup
Serves 2
Easy
Total time:
This watercress and pea soup has been pepped-up with some baked lemon and sesame croutons. It's veggie and low-calorie – perfect for a healthy midweek meal
Skip to ingredients
- olive oil
- 4 spring onionssliced
- 1 clove garliccrushed
- 200g watercress
- 200g frozen peasdefrosted
- a small bunch mintleaves picked
- 500ml veg stock
- 1 tbsp half-fat crème fraîcheplus more to serve
CROUTONS
- 1 slice sourdoughtorn into chunks
- ½ lemonzested and juiced
- 1 tsp sesame seeds
Nutrition: per serving
- kcal224
- fat6.6glow
- saturates1.9g
- carbs23.7g
- sugars9.1glow
- fibre9.7g
- protein12.7ghigh
- salt1glow
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Toss the sourdough with the lemon zest, sesame seeds and 1 tsp olive oil. Season well. Tip onto a baking tray and bake for 10-15 minutes, or until golden and crunchy. Cool.
step 2
Heat 1 tsp olive oil in a pan and fry the spring onion and garlic for a minute. Add the watercress (keep a few sprigs to serve), peas, mint and stock and simmer for 5 minutes, then add the crème fraîche and blend with a stick blender. Check the seasoning, and add a squeeze of lemon juice. Serve with a swirl of crème fraîche, the croutons and a few watercress leaves.
