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Watercress and Pea Soup

Posted By Allergic Living On 2010/07/02 @ 5:05 pm In Celiac, Gluten-free,DFCF,Eggs,Fish,GF Lunches,Lunches,Milk/Dairy,Mustard,Peanut,Sesame,Shellfish,Soups,Soups,Soy,Spring,Sulphites,Tree Nuts,Vegan,Wheat | No Comments

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Serves 4-6

Free of: Gluten and all top allergens
Packed with: Vitamins and calcium

Ingredients

  • 2 tbsp olive oil
  • 1 sweet onion, diced
  • 1 clove garlic, minced
  • 1 large bunch of watercress, washed and trimmed
  • 2 cups (475 mL) fresh or frozen peas
  • 6 cups (1.5 litres) vegetable stock [Look for allergen-free, g-f brands]
  • 1⁄4 cup (60 mL) fresh mint
  • 1 tsp each, salt and pepper

Method

  1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Sauté for 3-4 minutes.
  2. Add watercress and peas, cook a further 4 minutes.
  3. Add stock and bring to a boil. Then reduce to a simmer and cook 8-10 minutes.
  4. Transfer soup to food processor, add mint, blend until smooth. Return soup to pot and heat gently. Add salt and pepper.
  5. Ladle into bowls. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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