Pea and Watercress Soup with Tomato and Mint Salsa

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      25 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

Serve this delicious dish hot or chilled, depending on the weather. It’s also always a great favorite with the kids—they love the sweet flavor from the peas and the creamy texture—so it is worth making more than you need and freezing the extra for a later date.


For the Pea and Watercress Soup

  • 2 tablespoons olive oil
  • 1 leek, sliced
  • cups


  1. Heat the oil in a saucepan over low heat, add the leek and fry about 5 minutes until it is soft but not colored. Add the stock and bring to a boil, then add the peas and watercress. Return to a boil and boil 3 minutes, or until the peas are tender. Stir in the cream cheese and season with salt and pepper.
  2. Blitz the soup in a food processor or blender, or by usi