I love soups; almost anything can go in them and for a Spring re-set it’s got be green! Dark green leafy vegetables contain a multitude of fantastic nutrients to help fertility, like beta- carotene for good ovarian function, magnesium for hormone balancing and omega three fatty acids and natural vitamin E. And the green pigment chlorophyll is known for having huge health benefits; in traditional medicine it was known for it’s blood purifying properties. The watercress in this soup is one of my all-time favourite vegetables; the strong peppery taste just reflects its fantastic nutritional properties and it has unique DNA repairing cancer protective compounds. And peas are rich in fibre and vitamin C and just make this soup richer and more filling. So, all things green are brilliant for our Spring re-set.

Here’s my recipe for Watercress & Green Pea Soup, it serves 2.

500mls chicken stock; ready- made, home- made or Knorr/Kallo Stock Pots, or exactly the same of vegetable stock if you are vegetarian or vegan
A little organic butter and/or a tablespoon of extra virgin olive oil
A medium sized red onion, or 2 large shallots, chopped
About 250grams watercress (equivalent to 2 bags of John Hurd’s organic watercress but any watercress will do) stalks and all, rinse well with cold water first.
250g organic frozen peas
Crème fraiche or tahini or cashew cream if you are vegan
Chopped chives to garnish
Salt and black pepper to taste

Fry the onion in the butter and/or oil until soft

Add the stock and bring it up to the boil.

Add the peas and when the water returns to boiling cook them for 5 minutes

Remove from the heat.

Drop in the watercress for approximately ten seconds.

Stir in organic crème fraiche or tahini or cashew cream and seasoning to taste, all will give it a nice creaminess but they are not strictly necessary!

Blend immediately and serve hot or chilled with a sprinkling of fresh chives. You can put it in a Thermos flask and take it to work for lunch.