Asparagus, pea and watercress soup
This asparagus, pea and watercress soup is not only healthy and vegan, but delicate, tasty and super easy to make. Serve it with fresh, wholesome bread or blini.
Ingredients
Method
- Heat the olive oil in a saucepan and gently sauté the garlic and spring onion for a minute.
- Meanwhile, remove the woody ends of the asparagus.
- Chop the asparagus into 3 cm pieces and add to the pan, together with the peas.
- Stir for a few seconds, then add the stock. Bring to the boil and cook for 5 minutes.
- Turn off the heat and add the watercress. Put a lid on and rest for 2minutes.
- Using a spoon, take out a few asparagus tips for decoration.
- Using a hand-held blender, purée it until you get a smooth, silky soup. Add more stock if it’s too thick. Reheat if necessary.
- Garnish with the asparagus tips and serve with a squeeze of lemon juice or a drop of cider vinegar and plenty of ground pepper.