green soup with creamed goat cheese

Lindsey Bareham

If you’re casting around for something healthy for supper on, then look no further. This soup is bursting with health and vitality, a vibrant bowl of spinach, watercress and peas with spring onions to temper the flavours. Use vegetable (or chicken) stock or make it with a couple of Itsu’s rather good miso’easy traditional soup or sauce sachets. I love to upgrade soup with an appropriate garnish, here spoonfuls of soft, creamy goat cheese are the perfect solution.

serves 2, generously, prep 15 min, cook 15 min

150g frozen petits pois
Bunch spring onions
1 tbsp butter
1 tbsp vegetable oil
generous bunch watercress, about 100g
1 vegetable stock cube or 2 miso soup sachets
100g baby spinach
2 tbsp soft goat’s cheese

Tip the peas into a colander to begin defrosting. Boil the kettle. Trim then thinly slice the spring onions including as much green as possible. Soften gently in butter melted in vegetable oil over a medium-low heat in a medium, lidded pan. Coarsely chop the watercress, stalks and all. Stir the watercress into the softened onion, stirring for a couple of minutes until wilted. Dissolve the stock cube in 500ml boiling water from the kettle.
If using miso sachets, dissolve in 450ml boiling water. Add to the pan, return to boil and add the peas. Boil 2-3 min until tender, add the spinach and when wilted, blitz in batches, each batch for a couple of minutes to break down the fibrous peas, to make a thick, smooth soup. Season to taste with salt and pepper and serve with 4 or 5 teaspoons of cheese.