Watercress Soup with Peas and Mint
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant green soup of watercress, peas, and mint finished with Greek yogurt and lemon. Served hot or cold, it's minty and peppery with a fresh spring character. Ideal as a dinner party appetizer or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 thick slices country bread
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Freshly and ground pepper
- 8 cups (10 ounces) watercress
- 2 tablespoons extra virgin olive oil
- 1 cup sliced leeks, (white and light green parts only)
- Fresh ground pepper
- 2 cups chicken stock, (homemade or quality low-sodium store bought, see note)
- 2 cups (10 ounces) frozen peas
- Zest of one lemon
- 1/2 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh mint leaves, (firmly packed, plus extra for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 675mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 185mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 675MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.