Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion , finely chopped

  3. 1 garlic clove , roughly chopped

  4. 1 medium potato , cut into small chunks

  5. 500ml vegetable stock

  6. 300g fresh peas (or frozen if out of season)

  7. 100g watercress

  8. leaves from 2 mint sprigs, plus extra to garnish

  9. 100ml double cream

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.

  2. Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.

  3. TIP For entertaining, crumble a small handful of feta over each portion or, for a non-veggie option, pan-fry some pancetta and scatter over the top.


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