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Pea and Watercress Soup

Super Pea and Watercress Soup with grilled cheese croutons

Mary McCartney showed Jenni how to make this gorgeous, vibrant green soup - perfect for the summer. The peas add a subtle sweetness and the watercress a fresh peppery, mustardy taste. Watercress is packed with nutrients such as vitamins A, C and K and is a good source of iron and antioxidants. The little grilled cheese croutons sprinkled on top of this soup add the perfect finishing touch. This dish is ideal as a dinner-party first course – you can make the soup the day before and keep it in the fridge, then all you have to do is prepare the croutons just before you serve the soup. It’s great for lunch, too.

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Serves 6

Prep time: 10 minutes
Cooking time: 25 minutes

Ingredients:

  • 2 tablespoons light olive oil or vegetable oil
  • 2 medium white onions roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 medium potato, roughly chopped
  • 1 teaspoon dried mixed herbs
  • 1 litre vegetable stock
  • 400g peas (fresh or frozen)
  • 75g watercress, washed
  • pinch sea salt and freshly ground black pepper, to taste

For the cheese croutons:

  • 2 slices wholemeal sandwich bread, or other sliced bread of your choice
  • Butter (or non-dairy alternative) for spreading on the bread
  • 120g grated or sliced mature Cheddar or goat’s Cheddar (or non-dairy cheese slice)

METHOD

  • Heat the oil in a large saucepan over a medium heat and sauté the onions, garlic and potato for 4 minutes.
  • Stir in the mixed herbs and vegetable stock, bring to the boil, then turn down the heat and simmer gently for 10 minutes.
  • Add the peas to the pan, bring back up to a gentle simmer and cook for a further 10 minutes, then turn off the heat.
  • Stir in the watercress, then whizz with a stick blender to create a vibrant green, smooth soup. (Or leave to cool slightly and then blender in a food processor).
  • Add a pinch of sea salt and black pepper to taste.
  • To make the croutons, heat a medium frying pan and butter one side of each slice of bread.
  • Place one slice, butter-side down, in the frying pan and cover with the grated cheese.
  • Then place the second slice of bread, butter-side up, on top of the cheesy bread in the frying pan.
  • Cook until golden brown on the underside, then flip the sandwich over to cook the other side - 2 minutes on each side.
  • Turn off the heat and transfer the sandwich to a chopping board.
  • Using a sharp knife, cut the sandwich into small cubes to form croutons.
  • Sprinkle a few croutons on top of each bowl of soup before serving.