Watercress, pea and potato soup

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Total time: 50 minutes

Serves: 4


1 large leek, white and pale green parts only, sliced
2 tbsp extra virgin olive oil
300g king edward or other floury potatoes, diced
1 litre fresh vegetable stock
200g fresh or frozen peas (defrosted if frozen)
300g watercress
squeeze lemon juice
4 tsp crème fraîche


1. In a large saucepan set over a low-medium heat, soften the sliced leek in 1 tbsp oil and a pinch of salt for about 2 minutes. Cover and leave to stew gently for a further 5 minutes. Uncover, turn the heat up a notch and add the potatoes. Cook, stirring, for 5 minutes, then add the stock and bring to the boil. Simmer gently for 15 minutes, then add the peas and cook for 3 minutes more. Stir in all but a handful of the watercress, remove from the heat and season.

2. Blend until smooth, either in the pan using a handheld blender or in batches in a blender. Add the lemon juice and season, loosening with a little extra water or stock, if liked. Serve in bowls with a swirl of crème fraîche, decorated with the reserved watercress sprigs and the remaining 1 tbsp olive oil