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    Watercress, pea and potato soup

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    Watercress, pea and potato soup

    • Vegetarian
    • Gluten Free
    • 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

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    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitose Food app for the full issue.


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