Creamy Minted Pea and Watercress Soup
Silky dairy-free soup combining fresh watercress and mint with sweet peas and potato, simmered in soya milk and vegetable stock. Watercress stalks infuse the cooking liquid while leaves are stirred in at the end for bright flavor. Blended smooth and passed through a sieve for elegantly velvety texture. Garnish with croutons, bacon bits, or soya cream.
Ingredients
- 1 bunch watercress, washed, stalks and leaves separated
- 1 ¼ cups vegetable stock or water
- 2 cups soya dairy-free milk alternative, unsweetened
- 3 tbsp sunflower oil
- 1 large onion, finely chopped
- 1 medium potato, cubed
- 1 bunch fresh mint leaves, roughly chopped
- 1 lb fresh or frozen shelled peasfrozen peas1:1
no change to result
Instructions
- 1
Separate watercress stalks from leaves and wash. Finely chop the stalks.
- 2
Place watercress stalks in a small saucepan with stock or water and soya milk. Bring to a simmer for 5 minutes, then remove from heat and let infuse.
- 3
Heat oil in a large pan over low heat. Add finely chopped onion and cook until softened but not colored.
- 4
Add cubed potato, stir, cover, and cook until soft.
- 5
Add roughly chopped mint and peas to the pan.
- 6
Strain the infused soya milk stock into the pan, discarding the watercress stalks. Season and simmer for 2 minutes.
- 7
Stir in the reserved watercress leaves and turn off the heat.
- 8
Set a sieve over a heatproof bowl and drain the soup through it.
- 9
Transfer solids from the sieve to a blender with some soup liquid and puree.
- 10
Push the puree through the sieve into the bowl using the back of a ladle. Repeat with any remaining solids. Discard bits that won't pass through.
- 11
Serve warm with croutons, bacon bits, and soya cream if desired.
Tips
Infusing watercress stalks in the cooking liquid extracts maximum flavor before discarding.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 3 months.
Prepare through step 9 (blending) up to 1 day ahead. Reheat gently before serving.
Warm in bowls with croutons, bacon bits, or soya cream drizzled on top.
Common Mistakes
Do not discard watercress leaves too early to avoid losing fresh bright flavor at the end.
Do not skip the infusion step to avoid flat, one-dimensional taste.
Do not force solids through the sieve aggressively to avoid ending with gritty texture.