The watercress returns, because let’s face it, there are only so many watercress and apple smoothies one can drink. The rest went into this soup, adapted from this recipe on Channel 4: Minted Pea and Watercress Soup.
I used stock in place of soy milk, and didn’t bother straining out any solids: all hail the Vitamix and its ability to puree even the toughest of pea membranes and watercress stems into the finest puree. The soup is vegan, until you add the boiled egg, which makes it altogether awesome (I’m sure toasted sourdough croutons would also work a treat). On a whim, I also added some mixed seeds I toasted in a dry pan then tossed with a little soy sauce. This might be my new favourite soup garnish!
I particularly enjoyed this soup for breakfast, and as we move into winter, I expect to see more savoury breakfasts arrive in soup form.
Recipe: Minted Pea and Watercress Soup
Gorgeous Monica – it’s soup weather here and this one looks like it’s calling my name…
Hard boiled egg in a soup might be my favorite new garnish–seriously can’t wait to try that goodness. And minted pea? Mmm yes please! I have a feeling this will happen next spring when fresh peas are available!
Looks great Monica – though being a Brit I’d have it for lunch
Have added a link to this from this month’s Salad Days if that’s OK?
Thanks, VP – and happy for you to include it in Salad Days, of course!