Mint, Pea and Watercress Soup




Introduction: Mint, Pea and Watercress Soup

This wonderfully light and fresh recipe is also going to help you stay fit and trim for the rapidly approaching summer. Due to the addition of soy milk instead of normal full fat, not only is this healthier but also its lactose free.

I will keep this section describing the soup refreshingly short as i need to be careful that you don't spend more time having to read what i have to say compared to how long it will actually take you to make it. 

This recipe consists of 4 stages.

Blitzing (Blending)

Large bunch of watercress
300ml vegetable stock
500ml soya milk (unsweetened)
1 large onion, finely chopped
1 Large potato, cubed
Mint leaves, roughly chopped
500g fresh or frozen shelled peas
Sunflower oil for frying onion

Step 1. Simmering

place your roughly torn watercress in a large pot with your soya milk and allow to simmer for a few minutes (careful not to over boil.)

Step 2. Sauteing 

Heat a large saucepan with sunflower seed oil ( you can use any oil but sunflower seed tends to be the healthiest for the lowest cost), Add your roughly chopped onion,potato, Mint leaves, peas and seasoning (salt and pepper)

Step 3. Blitzing

Finally add your Vegetable stock, and simmering milk to the sauteed vegetables and blend. ( a stick blender is preferable)

Step 4. Garnishing

Just before you want to plate up you always have to garish and make your food look presentable, it really is the difference between home cooked food looking home cooked, and home cooked food looking professional. In this instance i would suggest that you use a single mint leave and a few watercress to quickly show what the soup contains. I would also add croutons and extra seasoning. 

Thank you for reading so far and i hope you enjoy the video. 

If you choose to subscribe to my YouTube account at the moment i should warn you that i am currently going though a hiatus, due to my preparations for a company wide cooking competition, that i am currently in the grand final of. This hiatus will last until the end of this month when i plan to upload the recipes that i have been working on. needless to say these recipes put all of my other ones to shame in flavour, innovation and presentation, and it is an understatement to say that i'm incredibly excited to share them with you. 

Thanks again please leave a comment if you have any queries of questions. 

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    5 Discussions


    Reply 5 years ago on Introduction

    So do, its really nice to be able to make one that isn't to fatty was well. :)


    5 years ago on Introduction

    Do you grow the watercress yourself?

    I've never been able to find it (canned, frozen, nor fresh) anywhere in Southern California!


    Reply 5 years ago on Introduction

    I live in the United Kingdom so it tends to be readily available, however i'm rather sure that the seeds only take a couple of days to sprout and are ready to use from then on.