Serves 4-6
 

Free of: All top allergens and gluten-free
Packed with: Vitamins and calcium

Ingredients

• 2 tbsp (30 mL) olive oil
• 1 sweet onion, diced
• 1 clove garlic, minced
• 1 large bunch of watercress, washed and trimmed
• 2 cups (475 mL) fresh or frozen peas
• 6 cups (1.5 litres) vegetable stock [Look for allergen-free, g-f brands]
• 1⁄4 cup (60 mL) fresh mint
• 1 tsp (5 mL) each, salt and pepper

Method

1. In a large saucepan, heat olive oil over medium heat. Add onions and garlic. Sauté for 3-4 minutes.
2. Add watercress and peas, cook a further 4 minutes.
3. Add stock and bring to a boil. Then reduce to a simmer and cook 8-10 minutes.
4. Transfer soup to food processor, add mint, blend until smooth. Return soup to pot and heat gently. Add salt and pepper.
5. Ladle into bowls. Serve immediately.

Recipe by Food Editor Simon Clarke

First published in Allergic Living magazine, Spring 2009.
To purchase that issue or to subscribe online, click here.

Issue also available at Chapters, Indigo, London Drugs and Shoppers Drug Mart stores.

Recipe Archive – click here for great, allergy-safe mains, appetizers, salads and desserts.

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