Make this refreshing soup on days when it’s too hot to cook but you fancy something light

A vibrant cold soup of peas, mint and watercress

Credit : Haarala Hamilton and Valerie Berry

Angela Hartnett

The Michelin-starred chef behind Murano and Cafe Murano in London and Hartnett Holder & Co at Lime Wood hotel in Hampshire shares recipes from her beloved Italian cuisine – dishes passed down from her mother’s family – as well as other delicious favourites for easy dinners and celebratory feasts.

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Published 30 April 2026 1:31pm BST

This light pea and watercress soup works beautifully as a starter to a summer lunch.

Overview

Prep time

10 mins

Cook time

25 mins

Serves

4

Ingredients

20g butter

1 small onion, finely chopped

350g potatoes, peeled and diced

1 litre vegetable stock

400g peas, fresh or frozen

1 bunch (about 200g) large watercress, washed

Handful of mint leaves

2 tbsp sour cream

Small bunch of chives, chopped

Method

Step

Melt 20g butter in a saucepan and add 1 finely…