Pea & watercress soup

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  roughly chopped

• medium potato↗1

  cut into small chunks

• vegetable stock↗500ml ml
• fresh peas↗300g g

  (or frozen if out of season)

• watercress↗100g g
• leaves from 2 mint

  sprigs, plus extra to garnish

• double cream↗100ml ml

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.

2. 2

   Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.