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Fresh Pea and Watercress Soup

Submitted by Mustard Comms 01 November 2011

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1 tbsp olive oil
2 leeks, sliced
400g frozen peas
600ml vegetable stock
1 sprig of fresh mint
1 (100g) pack watercress
150ml semi skimmed milk


  1. Heat the oil in a large pan, add the leeks and sauté for 3mins or until soft. Add the peas and stock and slowly bring to the boil. Cover and simmer for 5 mins or until the peas are tender.
  2. Add the watercress and simmer for a further 2 mins.2 Transfer to a blender, add the milk and whizz until just smooth or longer if you prefer a smoother soup. Gently reheat before serving.


Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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