Ingredients
500 
g
Bird’s Eye Garden Peas
2
Garlic Clove, crushed
2 Carrots, peeled and chopped
1
large onion, peeled and finely diced
1
litre
vegetable stock
Splash of Vegetable Oil
100
g
watercress
100g Rocket
Seasoning, Sea Salt and Black Pepper
100ml Double Cream
6 small Crusty Cobs (optional for serving)
Handful of chopped Chive (optional for serving)
Method
Heat a large oiled saucepan, add the onions, carrots and garlic sweat until tender
Pour the vegetable stock into the pan adding the pea, rocket and watercress bring to the boil and simmer for 5 minutes
Take off the heat a blend smooth with a hand blender when smooth add the double cream and season to taste
Cut the top off the crusty cobs pull out the centre of the cobs pop them into a hot oven to crisp up the middles (optional step)
Serve the soup inside of the crusty cobs or in a bowl with a sprinkle of Chives (optional)
If you are looking for a healthier option then you can swap the butter for olive oil and use reduced-fat creme fraiche. You can also swap the stock cubes for low sodium stock cubes.
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Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
231
13.7
8.6
13.7
2.6
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.