Name: Watercress, pea and leek soup with honey-spiced seeds
Total time: 1800 s
Yield: 4
Ingredients: 15 gram butter; 2 leek; 1 potato; 4 tablespoon toasted sunflower and pumpkin seeds; 1/4 teaspoon sweet smoked paprika; 1 teaspoon honey; 400 gram frozen garden peas; 2 bag watercress

Step 1

Melt the butter (15 g) in a large pan over a low heat. Add the leeks (2) and potato (1) , season with salt and freshly ground black pepper and cover. Cook for 12-15 minutes, stirring occasionally until softened.

Step 2

Put the seeds (35 g) into a frying pan over a low-medium heat and cook, stirring, for about 2 minutes until they begin to pop and smell toasted. Add the paprika (as needed) and a pinch of salt, stir for a few more seconds, then add the honey (7 g) and ½ tsp olive oil. Continue to stir until everything is well combined and you can smell the honey. Tip onto a plate to cool.

Step 3

Add ¾ of the peas (400 g) and 1 litre boiling water to the soup pan. Season, bring to the boil over a high heat, then simmer for 5 minutes. Stir in the watercress (2 bags) , holding back a few sprigs to garnish. Once it has wilted, remove the pan from the heat and use a hand blender to blitz the soup until smooth (it will still have specks of green).

Step 4

Stir in the reserved peas and return to the heat. Bring the soup back up to a simmer, then serve in warmed bowls topped with the honey-spiced seeds and the reserved watercress.

Watercress, pea and leek soup with honey-spiced seeds

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