Adele Carnell, of Filmore and Union, tells us how to make a delicious summer pea, mint and watercress soup.

WE are all about watercress at Filmore & Union this month! This powerful and peppery leaf is loaded with vitamins and minerals including iron, calcium and vitamin C.

Not only that, it has a silky smooth surface, crunchy texture and unique flavour, and with its juicy stems it’s the perfect solution to hydrate your skin and enhance your complexion.

Recently considered a superfood, gram for gram, this beauty contains more vitamin C than oranges and more calcium than milk! Packed with vital nutrients and antioxidants, adding this awesome leaf to your daily diet will leave you feeling energised and looking radiant.

The key to getting that healthy boost is to eat this amazing stuff raw and whether it’s whizzed up into a smoothie or piled over your plate, you’ll notice the difference.

Generally available throughout the year, there’s no excuse not to start flourishing your meals with this gorgeous garnish!

This cleansing summery soup will fill you up with its detoxifying nutrients and deliciously fresh flavour PLUS it’s packed with enriching vitamin C and iron. Start your summer cleanse and sip your way to a goddess bod!

This makes enough for four portions so you can either share it with a friend, or keep it all for yourself. Trust us, once you’ve tasted it, you’ll want to eat it all in one go!


Ingredients

• 1 tbsp olive oil 
• 1 onion, chopped 
• 1 small potato, peeled and diced 
• 600g fresh peas 
• 1 ltr vegetable or chicken stock 
• 200g watercress 
• Handful mint leaves


Method

1. Heat the olive oil in a medium saucepan and add the chopped onion and potato.

2. Cook for 5 minutes over a medium heat and season to taste with salt and pepper.

3. Add the peas, then the stock and bring to the boil. Then add the watercress and mint.

4. Let the soup simmer for 10 minutes and remove from the heat.

5. Blend the soup with a hand held blender or in a food processer until smooth and serve hot. Enjoy!