Green Leaf and Pea Soup

Serves 6–8 / Vegetarian

My husband Isaac makes this in about 10 minutes flat. It can be served chilled as a nice starter on a hot day, or served hot for a cool summer’s evening eating outside. Whether you are serving it cold or hot, it is also lovely to add a tiny blob of crème fraîche or a swirl of thick natural yoghurt in the centre.


  • 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


  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.
  2. After 1 minute, add the roughly chopped leaves and boil for a further
  3. 30 seconds–1 minute, until the peas and leaves are just tender. Add the
  4. Cream and liquidise immediately. Then season to taste and serve.