Watercress, pea and cashew soup

Watercress is packed with nutrients, and I love it in this soup, along with the peas and cashews for added creaminess.

Serves: 4

Prep Time: 5 minutes

Cook Time: 45 minutes

Ingredients

• 1 tablespoon olive oil

• 2-3 onions, chopped

• 2 cloves of garlic

• 2 carrot, sliced

• 2 celery stick, chopped

• 100g cashew nuts

• 1 1/2 litres of vegetable stock

• 500g watercress

• 500g peas

Method

1. Add the olive oil, onions, celery, garlic, carrots and cashews to a pan. Allow to cook until they soften for around 5 minutes. You may need to add extra oil (or water) to stop them browning.

2. Add the stock and bring to the boil. Then, allow to simmer for 15 minutes so that the cashews soften.

3. Chop the watercress into smaller pieces. Then, add the peas, watercress and bring back to the boil. Then, allow to simmer again for 15 minutes.

4. Liquidise or blend.

5. Season to taste.