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Watercress and Pea Soup


Serves 4-6

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



  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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