Watercress and Pea Soup

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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

Makes: 4-6 servings
Free of: gluten and all top allergens

Instructions

  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.

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