Ingredients:

• 2 Tbsp. 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 liters) gluten-free vegetable stock
• 1⁄4 cup (60 mL) fresh mint
• 1 tsp. each, salt and pepper

Directions:

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.