Watercress, Petit Pois & Cashew Soup
By OcadoLifeThis peppery and protein-packed soup works wonders with that bag of frozen peas.Cook's tip: If you're making this for meat eaters, some cooked ham hock would be a tasty addition.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 1 carrot, peeled and grated
- 1 celery stick, finely chopped
- 2 bay leaves, preferably fresh
- 100 g of cashew nuts
- 1500 ml of vegetable stock
- 200 g of watercress
- 500 g of frozen petit pois, or frozen garden peas
- 2 tbsp of olive oil
- 1 red onion, peeled and finely chopped
Method
4 stepsStep 1
In a large, deep pan add the olive oil, onion, carrot, celery, bay leaves and cashew nuts. Sauté on a medium heat for 5 mins to soften, not brown, the veg.
Step 2
Now add the stock and bring to the boil. Turn it down to simmer for 5 mins to allow the cashews to soften.
Step 3
Add the petit pois and watercress, bring back to the boil and then turn down to a simmer for a further 3 mins. Remove from the heat and remove the bay leaves, then use a stick blender to whizz into a smooth soup.
Step 4
Season to taste and ladle into bowls. Top with a drizzle of coconut cream, extra virgin olive oil and a few fresh pea shoots.