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Green Leaf and Pea Soup


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Rate this recipe 3.4/5 (127 Votes)


  • 1 litre (13/4 pints) vegetable (or chicken) stock
  • 6 spring onions
  • trimmed and sliced
  • 4 garlic cloves
  • peeled and crushed
  • Salt and freshly ground black pepper
  • 450g (1lb) peas
  • fresh or frozen
  • 250g (9oz) watercress
  • rocket or spinach
  • or a mixture of all three
  • roughly chopped and large stalks removed
  • 200ml (7fl oz) single cream


servings 8
Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Place the stock, spring onions and garlic in a saucepan, season with salt and pepper and bring to the boil. Boil for about 4 minutes, until the onions are soft, then add the peas and continue to boil over a high heat, removing the lid once the mixture comes to the boil.

Step 2

After 1 minute, add the roughly chopped leaves and boil for a further

Step 3

30 seconds–1 minute, until the peas and leaves are just tender.

Step 4

Add the cream and liquidise immediately. Then season to taste and serve.

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