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, but make sure you don’t overcook the leaves, otherwise the soup will lose it’s beautiful vibrant colour.
- 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 for 2 minutes.
- Add the carrots, garlic clove and enough stock to generously cover and bring to the boil. Simmer for approximately 10 minutes or until the carrots are tender.
- While still on a simmer, add the peas, watercress and mint, allowing the leaves to wilt but not discolour.
- Blend well and season to taste with salt and pepper.
- Pour into bowls and garnish with the fresh mint.