Zucchini, Pea and Watercress Soup

Posted December 14, 2012 by Natalie in Slops

I have so many favourite soups both my recipes and others that I’ve started to lose count. I recently decided to make a list for those days when I’m feeling a little uninspired or need an idea quickly, it’s a list of only soups, by title with no recipes, just a list of their name and maybe a note or two of specific ingredients that made it memorable. It serves as a quick reminder of those recipes I don’t want to lose track of and is especially handy during times of heightened chaos.

The other day while skimming over the list I landed on this recipe from Cannelle et Vanille that I tried last spring for the first time. I remember how surprisingly amazing it was, with the fresh flavours of zucchini, peas and watercress highlighted by the aromatic flavour of coriander. I say surprising because it’s so simple but yet incredibly refined. The 3 main ingredients: watercress, zucchini and peas are a perfect match, not one getting more attention than the other. I love it when a dish highlights all of its ingredients so seamlessly. It’s what makes it memorable and this is one memorable soup.

I make a lot of soups not just because I love them but for their convenience when feeding those smaller ones without a full set of teeth. For the most part, I try to make the same things for him that we eat, it makes life so much easier and soups are still a great option. It’s no surprise that Rain loved this soup, he smacked his lips saying “mummm mummm” after ever bite, dipping his little pieces of toast in it himself.

Later that evening we had this soup with another favourite recipe curtesy of cannel et vanille and there was just enough left over for Rain to enjoy again the next day for lunch.


Zucchini, Pea and Watercress Soup – Adapted from Cannelle et Vanille

olive oil
1-2 celery stalks, diced
1 medium leek, white part only
1 garlic clove, minced
2 medium zucchinis, diced – I used one yellow and one green
1/2 teaspoon ground coriander
vegetable broth to cover
1 cup fresh peas, frozen is ok too
1 cup watercress, stems removed
3/4 teaspoon salt
1 tablespoon lemon juice
1/3 cup whole-milk yogurt
Mint, to garnish

1. In an medium sized pot heat the olive oil and sauté the celery, leek, and garlic until translucent.

2. Add in both zucchinis and cook for about 5 minutes, then add in the coriander and sauté for a minute more – just until you can smell the coriander becoming fragrant.

3. Pour in vegetable broth to just cover. Place a lid on your pot and simmer for 15 minutes.

4. Add in the peas and watercress and simmer for another 3-5 minutes.

5. Season with the salt, lemon juice .

6. With an immersion blender puree the soup until smooth.

7. Add in the yogurt, garnish with mint and serve warm.


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