Watercress & Pea Soup


1 tbsp extra virgin olive oil

1 bunch spring onions, chopped

3 courgettes, diced

200g frozen peas

900ml hot low salt vegetable stock

85g bag trimmed watercress


Super easy, full of goodness and convenient – using frozen peas.

Serves 4

  1. Heat the olive oil in a large non-stick, lidded saucepan, add the spring onions and courgettes. Cover and cook for 4 minutes then add the peas and stock and return to the boil.

  2. Cover and simmer for 4 mins, then remove from the heat and stir in the watercress.

  3. Whizz up either using a stick blender or a food processor