Cosy Pea & Watercress Soup

We love the vibrant green of this soup! It is perfectly warming and nourishing on chilly days, and is brought to life with a hint of horseradish.

It’s packed with protein and fibre from both the peas and the cannellini beans and should fill up hungry tummies for a few hours afterwards. Cashews make this soup lovely and creamy. The fresh chicken stock is gut soothing and immune supporting; and there is natural folate and iron from the leeks, beans, watercress and peas.

This soup makes a perfect hug in a mug!

Cosy Pea & Watercress Soup

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Drinks, Lunch, Lunch Boxes & Picnics, Suppers
Servings 6 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free


  • 2 tbsp Olive Oil
  • 2 Leeks (sliced)
  • 750 ml Chicken Stock
  • 400 g Cannellini Beans (1 400g tin drained and rinsed)
  • 50 g Cashew Nuts
  • 500 g Peas (frozen)
  • 50 g Watercress
  • 1 tbsp Horseradish sauce


  • Heat the olive oil in a large, deep pan over a medium heat. Add the sliced leeks, and fry for 5 minutes, until soft.
  • Add the stock, cannellini beans, cashew nuts, frozen peas, watercress, horseradish, salt and pepper. Bring up to a simmer for 5 minutes.
  • Blend thoroughly to make a smooth, thick soup.


  • Serve swirled with a little extra creamed horseradish for an extra kick, or with a little yoghurt for children.
  • The texture of this soup is thick so it is easy for kids to eat, you could make it thinner with an extra 250ml of chicken stock.
  • Store in the fridge for up to 3 days or in the freezer for up to 3 months.
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  1. Does this require a 400g tin of cannellini beans, or 2 tins which would be roughly 400g of beans, once drained?
    This looks tasty, I’m going to try it!

      1. It’s tasty and my children enjoyed it too. I didn’t have any horseradish so used plenty of black pepper instead. I’ll get horseradish for next time!