Ingredients
Method
- Add a splash of olive oil to a wide base pan over a medium heat
- Add the onions and fry for around 10 minutes or until soft.
- Add the chopped garlic and fry for another 1-2 minutes.
- Pour in the vegetable stock and bring to the boil.
- Add the peas and bring to the boil and cook for 4-5 minutes.
- Add the watercress and stir.
- Use a hand blender to blitz the soup down to a smooth consistent texture and cook for a further 2-3 minutes.
- Season to taste with sea salt and black pepper.
- To garnish drizzle with olive oil
Notes
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