Watercress, Petit Pois & Cashew Soup

Ingredients

• 1 carrot, peeled and grated

• 1 celery stick, finely chopped

• 2 bay leaves, preferably fresh

• 100 g of cashew nuts

• 1500 ml of vegetable stock

• 200 g of watercress

• 500 g of frozen petit pois, or frozen garden peas

• 2 tbsp of olive oil

• 1 red onion, peeled and finely chopped

4 servings

Calories~463 kcal

Protein~18 g

Carbs~41 g

Fat~26 g

Fiber~14 g

Sugar~13 g

Total recipe

Calories~1,850 kcal

Protein~70 g

Carbs~165 g

Fat~105 g

Fiber~55 g

Sugar~50 g

Method

• 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.