Watercress, Green Pea & Walnut Soup | Vegan

Good to go in less than 30 minutes, this soup is delicious and nutritious! On top of this all the ingredients (except the frozen peas) are in season.

Watercress, Green Pea & Walnut Soup - The Beginner's Cookbook Recipe
Watercress, Green Pea & Walnut Soup – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A big pot
  • A measuring glass
  • A hand blender

Ingredients for 4 persons:

  • 500 gr (3 cups) frozen green peas
  • 200 gr (6 cups) watercress
  • 100 gr (1 cup) walnuts
  • 1 celery stick
  • 1 carrot
  • 1 red onion
  • 1 vegetable stock cube
  • 2 bay leaves
  • 2 tablespoons olive oil

Before you start:

  • Finely chop the onion
  • Finely chop the carrot
  • Finely chop the celery

Ready to go?

  • In a big pot, over medium-high heat, add the olive oil and sauté the chopped onion, carrot & celery with the walnuts for 5 minutes (keep 4 walnuts aside to decorate the soup once ready).
  • Add a vegetable cube roughly chopped with 1500 ml water (equivalent of 6 cups of water). Turn down the heat and let it simmer for 5 minutes.
  • Add the green peas and the watercress and let it simmer for another 5 minutes.
  • Remove the bay leaves and mix everything with a hand blender until it makes a soup. Add salt and pepper to taste.
  • Serve in bowls and add a walnut on top.

This recipe is largely inspired by Ocado’s Watercress, Petit Pois & Cashew Soup. I find walnuts much tastier than cashews + walnuts are in season in February 🙂 

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