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Watercress, Petit Pois & Cashew Soup

Watercress, Petit Pois & Cashew Soup

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This 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.
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  • 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


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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