Watercress, Pea and mint soup

Watercress, pea and mint soup

 This fr.esh-tasting soup is a celebration of spring and packed full of goodness. Watercress is deservedly regarded as a super food, ranked right at the top of many healthy food lists. It is full of calcium, vitamin K, beta carotene, plus cancer-fighting phenylethyl isothiocyanate. Blending it into soup makes it easy to consume plenty in one serving, buy make sure you don’t overcook the leaves, otherwise the soup will lose it’s beautiful vibrant colour


 Serves 3-4

1 large onion, roughly chopped

1 garlic clove, peeled and left whole

1 tbsp olive oil

3 large carrots, peeled and chopped

500g frozen peas

Fresh vegetable or chicken stock

Handful of fresh mint leaves, plus extra leaves to garnish

2 large handfuls watercress, washed

Sea salt and black pepper

Soften the onion in olive oil and then add the carrots, garlic clove and enough stock to generously cover. Bring to the boil and simmer until the carrots are tender. Tip in the peas, and bring back to the boil. As soon as the stock is boiling, turn down to a simmer, and add the watercress and mint, allowing the leaves to wilt but not discolour. Blend well and season to taste. Pour into bowls and garnish with the fresh mint.

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My session with Oliver Barnett was very interesting and informative and he told me how to build on my existing healthy diet, broadening what I ate and how I prepared it, and prescribed a course of herbs and a detox.

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