This chilled watercress, pea and basil soup is the perfect dish to serve on a warm summers afternoon. Fortunately for us all here in the UK, the weather has finally decided to sort itself out and become summer. The sun is out and the sky is blue. The temperature is actually hot and it looks like it might stay this way for a number of days. It’s like a small miracle.
too hot to eat
Often when the weather is this warm I often find that I’m not hungry during the day unless I’ve been particularly active. Which is unlikely. So a little bowl of chilled soup, bursting with sweetness from the peas and a subtle depth of flavour from the basil is the perfect belly-filler. It’s also watercress season here in the UK so this soup is the best way to eat fresh seasonal ingredients whilst supporting local businesses. If you’re lucky like us, we are surrounded by a number of watercress beds and can literally pop to the farm gate to pick up a fresh crop.
order watercress on-line
If you live somewhere without direct access to watercress, never fear there are a number of excellent watercress delivery services available. My favourite is The Watercress Company who will deliver fresh to your door wherever you are in the UK. Watercress is the original superfood, packed with antioxidants, vitamin c as well as calcium, iron and folate. All the good stuff. This chilled watercress, pea and basil soup makes it taste great too!
- 1 medium white onion – finely chopped (could use a bunch of spring onions)
- 5 new potatoes – chopped (I left the skin on but feel free to peel if you must)
- 2 bunches of watercress (150g per bunch) – chopped with stalks
- 1 bunch fresh basil (roughly 50g) – chopped
- 200g frozen peas
- 3/4 litre vegetable stock
- 1/4 litre milk
- salt and pepper
- olive oil
- cucumber to serve
Gently heat a little oil in a large soup pan and sauté the onions until beginning to soften – roughly 5 mins. Add the potatoes, stir well and place the lid on for 5 mins. Let the potatoes and onion sweat until soft.
Stir in the watercress, basil and frozen peas. Pop the lid back on again for another 5 mins to let the vegetable wilt and soften. Pour in the stock and the milk. Turn the heat down to it’s lowest and let everything gently bubble away for 15 mins.
Let the soup cool down on the stove for at least 20 mins before blitzing to a smooth consistency with a stick blender.
Refrigerate for a couple of hours until fully chilled then serve with cold cucumbers chopped into dice and a little drizzle of oil.
For more inspiration why not try my chilled summer salad soup or find even more chilled soup recipes on my blog.
Eat and of course, enjoy!
