Cosy Pea & Watercress Soup
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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