Curly Kale, Watercress and Potato Soup with Peas

1 tbsp olive oil
1 onion, finely chopped
1 stick celery, sliced
1 clove garlic, finely chopped
2 large potatoes, peeled and cubed
100g curly kale
100g watercress
1 handful fresh coriander
2 cups/1 pint vegetable stock
2 cups frozen baby peas
salt and freshly ground black pepper

Saute the onion and garlic in the olive oil for a few minutes and then add the celery. Cook until the onion and celery have softened. Add the potatoes and a splash of water to prevent the potatoes sticking to the pot and stir for another 5 minutes. Next add the curly kale and the watercress, pour in the stock and stir until the leaves have wilted. Leave to cook gently for 10 - 15 minutes. Whizz up the soup in a blender, remembering to add the coriander. Return to the pot and heat through before adding the baby peas. Cook for a few more minutes and season to taste.

Serves 6-8

I served my soup garnished with some watercress and a drizzle of the sun-dried tomato dressing that I made by whizzing up the jar of sun-dried tomatoes, rosemary and garlic (I removed the rosemary before whizzing up the dressing) that I was given by Alison and accompanied it with a couple of fresh and crispy, beer bread rolls. Recipe to follow!





























Graham and I both like this soup, but we differ in the finish. Graham likes the peas whole and bobbing about in the soup, whereas I prefer them blended in, however we both agree that the cheddar and dill rolls are gorgeous when eaten with it. Heck, they are just great anyway and dangerously moreish!