SUMMER PEA AND WATERCRESS SOUP
Provided by Jamie Oliver
Categories Starters Vegetables Dinner Party Wimbledon British
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In summer, a light pea soup feels totally right - the watercress in this recipe adds a mustardy bite.
- Heat a large saucepan and pour in a little olive oil. Throw in the chopped onion and celery. Turn the heat down and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned.
- Add the potato and stock and bring to the boil. Simmer for 10 minutes or until the potato is cooked. Next, drop in the peas and watercress and simmer for a further 5 minutes until the peas are cooked.
- Remove the pan from the heat. Whiz the soup with a hand blender, or in a liquidizer, until smooth. Taste, then season with salt and pepper.
- Serve the soup with a spoonful of soured cream swirled in, a drizzle of extra virgin olive oil and some crusty bread and butter.
- Tip: You can use frozen peas - just simmer them in the stock a couple of minutes
Nutrition Facts : Calories 196 calories, Fat 9.8 g fat, SaturatedFat 4.8 g saturated fat, Protein 10.1 g protein, Carbohydrate 19.2 g carbohydrate, Sugar 6.8 g sugar, Sodium 3.39 g salt, Fiber 7 g fibre
PEA & WATERCRESS SOUP
Sweet peas and peppery watercress are a perfect match for early summer, but you can adapt this soup to suit all year round
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 20m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 256 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
LEEK, PEA & WATERCRESS SOUP
Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat
Provided by GF member Megan Bassett
Categories Soup, Starter
Time 32m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.
- Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.
Nutrition Facts : Calories 154 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SPINACH & WATERCRESS SOUP
Go veggie, go green and go filling! This simple and vibrant soup is healthy, 3 of your 5-a-day and ready in 10 minutes
Provided by Good Food team
Categories Lunch, Soup, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Put the spinach, watercress, spring onion, vegetable stock, avocado, cooked rice, lemon juice and mixed seeds in a blender with seasoning. Whizz until smooth. Heat until piping hot. Scatter over some toasted seeds if you want added crunch.
Nutrition Facts : Calories 457 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
CHILLED WATERCRESS-SPINACH SOUP
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Egg Quick & Easy Low Cal High Fiber Leek Spinach Chill Healthy Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.
- Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.
- Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.
SPINACH, PEA AND POTATO SOUP
Go green with a bowl of creamy potato, pea and spinach soup.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with toasted walnuts.
SPINACH AND PEA SOUP
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
- Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.
SIMPLE SPINACH AND WATERCRESS SOUP
Make and share this Simple Spinach and Watercress Soup recipe from Food.com.
Provided by lovefood
Categories Clear Soup
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in a large pan.
- Add onions and cook for 3 minutes stirring occasionally till they begin to soften.
- add the potatoes, water, marjoram, thyme and bay leaf. pinch of salt for taste.
- bring to boil, reduce heat, cover and cook gently for about 25minutes until the vegetables are tender.
- remove the bay leaf and herb sprigs.
- add the spinach and water cress and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted.
- allow the soup to cool slightly, then transfer to blender or food processor and puree until smooth.
- return the soup to the sauce pan and thin with a little more water, if wished.
- season to taste with salt pepper and nutmeg.
- place over a low heat and simmer until reheated.
- ladle soup into bowls and swirl cream into each bowl(optional).
- for vegan omit cream.
Nutrition Facts : Calories 110.6, Fat 0.4, SaturatedFat 0.1, Sodium 67.2, Carbohydrate 23.9, Fiber 4.1, Sugar 2.3, Protein 5
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