Watercress, spinach and pea soup

Sometimes I have this massive urge for watercress, maybe it’s my body needing a boost of vitamin K.  It also contains significant amounts of vitamin A, C, B6,riboflavin, calcium and manganese so all in all a good boost of vitamins!

Serves 4
15 minutes to prepare
30 minutes to cook

2 tbsp extra-virgin olive oil
1 large onion, chopped
750ml hot vegetable or chicken stock
170g frozen petit pois
150g fresh spinach
170g bunch of Watercress
150ml Full fat Greek yogurt
½ bunch of fresh chives, finely snipped with scissors!

1. Set a large saucepan over a low heat and, once hot, add the oil, then the onion, celery and garlic. Fry gently for 10 minutes or until soft and golden. Add the stock, bring to the boil and add the peas. Return to the boil, then reduce to a simmer, cover and cook for 10 minutes.

2. Meanwhile, wash and roughly chop the spinach leaves. Wash the watercress, strip the leaves from the stems and roughly chop the leaves. Discard the stems. Add the spinach and watercress to the saucepan of peas and stock, then simmer for a further 10 minutes.

3. Purée the soup using a stick blender, stir in 100ml cream and season to taste.

4. Reheat to piping hot, divide between 4 bowls and swirl in the remaining cream. Add a few snipped chives and some ground black pepper. Serve immediately.