Tag Archives: peas

Minted Pea and Watercress Soup

Minted Pea & Watercress Soup

When I first moved to England, I was mystified by the presence of watercress on the shelves alongside more common salad greens like spinach, “baby leaves” and arugula (“rocket”, that is). It’s available all year round, though it’s at its best April through September.

Still, even when watercress is at its prime, I have a hard time dealing with it raw – it’s flavour is bitter, slightly peppery, which I often find overpowering when served in a salad or as a garnish. So I’ve been exploring watercress’s other uses, treating it more as an herb, and in the process have discovered some great ways to use this pungent green outside of the salad bowl.

The sweet peas and refreshing mint in this recipe balance the peppery watercress, and it’s super delicious garnished with croutons, toasted seeds, or a hard boiled egg (or all of the above!).

This soup requires a blender – I use a Froothie power blender which blitzes even the toughest of pea membranes and watercress stems into a fine puree. If you are working with a stick blender or something less powerful, you can strain out any stray solids after blend it to get a silky smooth and luxurious soup. Enjoy!

Minted Pea and Watercress Soup

Serves 4

  • 1 bunch of watercress, large (washed)
  • 800ml of vegetable stock
  • 30ml of sunflower oil or olive oil
  • 1 large onion, finely chopped
  • 1 potato, cubed
  • 1 bunch of fresh mint, roughly chopped
  • 400g of shelled peas, fresh or frozen

Method

  1. Coarsely chop the watercress, stalks and all, and place in a small saucepan with the stock. Bring to a simmer for 5 minutes, then remove from the heat and leave to infuse
  2. Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato, stir, cover and cook until soft. Add the mint, peas and infused stock and watercress. Season and simmer for 2 minutes
  3. Place the soup in a blender and purée, then return the soup to the saucepan (you can strain the soup through a sieve if you like, to get rid of any tough-to-blend stalky bits, but if you have a powerful blender like a Froothie, it should be able to purée everything into a silky smooth soup)
  4. Serve warm garnished with boiled eggs, toasted seeds, a swirl of sour cream, croutons, or whatever you like – meat eaters might enjoy a sprinkling of crispy bacon

Just a heads up: this post contains affiliate links to the Froothie website – I’m a ambassador for their brand because, well, their blenders rule!  

Minty Pea and Pepper Frittata

Minty Pea & Pepper Frittata

There was a long period in my life when I lived on omelets and frittatas. It was the mid-2000’s and I had just moved back to Austin and was cooking for myself most nights. It was around this time that I also decided that I needed to seriously change the way I ate. Prior to this I had been a “cheese and bread” vegetarian, and it showed. So when I started looking for healthy delicious easy alternatives to my usual quesadillas and veggie burgers, the frittata became my go-to.

Minty Pea & Pepper Frittata

Frittatas are really perfect if you’re cooking solo, and you can easily scale it up if you’ve got friends around. You can cram them full of delicious vegetables and the options are boundless.

I’m not as excessively reliant on frittatas as I once was, but I still go back to them from time to time and this pea and pepper frittata is one I stumbled upon the other day. Peas are a frittata’s best friend because it’s the kind of food you almost always have in the freezer which makes the frittata process as simple as whisking a few eggs and sprinkling on some peas. If you have a little extra time, add some chopped mint and sauteed bell peppers, and the end result is something full of colour, fresh flavour and lots of protein.

Peas

I don’t always add the feta; sometimes I go for parmesan, or a sprinkle of pine nuts. Like I said: versatile.

Minty Pea & Pepper Frittata

Minty Pea and Pepper Frittata

Serves 2

Ingredients

  • 3 eggs
  • 1 Tbsp olive oil
  • 1/2 cup peas
  • 1 cup of red, yellow and orange bell peppers, diced
  • a small handful of mint, chopped
  • 1/2 cup cubed feta
  • salt and pepper

Method

  1. Turn on your oven’s grill.
  2. In a large bowl, whisk the eggs.
  3. Meanwhile, heat an oven-safe pan on medium heat. Add the bell peppers and cook for a few minutes, until they start to soften but are still crisp.
  4. Add the peas – if frozen, cook them for a bit in the pan until they thaw. Stir in the mint.
  5. Add the eggs and swirl them around the pan so you get an even layer of eggs over the vegetables. Add the feta, either as whole cubes or crumbled. Cook until the eggs start bubbling on top.
  6. Take your pan off the hob and put it under the grill for a minute or two, until the top is puffy and golden.

This post also appeared on Great British Chefs.