Healthy Watercress Soup with Peas – A Fresh and Nutritious Delight
This watercress soup with peas combines the peppery kick of watercress, the sweetness of peas, and the brightness of lemon, offering a refreshing, nutrient-packed dish perfect for any season.
Ingredients
- 2 thick slices country bread
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Fresh ground pepper
- 10 ounces watercress
- 2 tablespoons extra virgin olive oil
- 1 cup sliced leeks (white and light green parts only)
- 2 cups chicken stock, homemade or quality low-sodium store-bought
- 10 ounces frozen peas
- Zest of one lemon
- 1/2 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh mint leaves, firmly packed (plus extra for garnish)
Instructions
- Preheat your oven to 375°F. Tear the bread into bite-sized pieces, toss with olive oil, salt, and pepper, and spread on a baking sheet. Bake for 10 minutes until golden brown and crispy. Set aside to cool.
- Remove thick stems, soak the leaves in cold water for 5 minutes, then rinse and spin dry. Roughly chop the leaves.
- Heat olive oil in a large pot over medium heat. Cook leeks with a pinch of salt and pepper for about 10 minutes, stirring occasionally, until softened and aromatic.
- Pour in the chicken stock and water, then bring to a boil. Reduce heat, stir in watercress and peas, and simmer for 5 minutes until peas are tender.
- Mix Greek yogurt with lemon juice and season with salt and pepper. Adjust the consistency with a splash of water if needed.
- Stir in the mint leaves and purée the soup in a blender until smooth. Adjust thickness with water if necessary. Reheat if serving warm or chill for a refreshing cold soup.
- Ladle soup into bowls and garnish with croutons, a dollop of yogurt sauce, and fresh mint leaves.