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- Watercress, Petit Pois & Cashew Soup
Ingredients
- 2 tbsp olive oil
- 1 red onion, peeled and finely chopped
- 1 carrot, peeled and grated
- 1 celery stick, finely chopped
- 2 bay leaves, preferably fresh
- 100g cashew nuts
- 1500ml vegetable stock
- 200g watercress
- 500g frozen petit pois, or frozen garden peas
Method
Step 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.
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