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Watercress and Pea Soup

This soup has a fabulous vibrant colour and fresh, summery flavour.  Using seasonal ingredients which are at their nutritional peak, it’s great value for money too.

2 small or 1 large onion – peeled and chopped

1 tbsp sunflower oil

1 bunch fresh watercress - chopped

100g (4oz) fresh or frozen peas

1 litre vegetable stock

Black pepper to taste

Warm the sunflower oil in a large pan, add the onions and cook gently for about 8 – minutes until softened, but not browned.

Add the watercress, peas and stock and continue cooking on a low simmer for about 5 minutes.

Liquidise until smooth and add black pepper to taste.

Serve with a sprig of watercress or some fresh chopped chives. 

Energy producing facts

Vegetables are a complex carbohydrate and help keep blood sugar levels evenly balanced giving a steady flow of energy to the brain.

Watercress contains more than 15 essential vitamins and minerals.  Many of these including B1, b3, B5, magnesium, manganese, calcium and zinc are involved in energy production.  These essential nutrients also support the immune system.

Peas are a good source of vegetable protein and the essential nutrients needed to help optimise energy production.

Black pepper works as a digestive stimulant, helping the process of good absorption of nutrients.  Good digestion and nutrient absorption is vital for optimal energy production.