Creamy Broccoli and Watercress Soup with Sautéed Mange Tout

1 onion, finely sliced

1 small carrot, sliced into half moons

1 stick of celery, finely sliced

1 small courgette, sliced into half moons

1 head of broccoli, cut into florets

1 bunch of watercress

1 tbsp of olive oil or sesame oil

Salt and pepper

1 tbsp of white miso

A handful of mange tout, finely sliced

½ clove garlic, finely sliced

 

Heat the oil in a soup pot then add the onions and sauté for a minute. Add the carrots, celery, and courgette and continue to sauté for 2-3 minutes until the vegetables have a little colour. Add the broccoli and some salt and pepper then cover with water and bring to the boil. Cook until broccoli is tender then add watercress and remove from heat. Add the miso then blend until smooth and creamy. Quickly saute the mange tout in a wok or pan with garlic and a pinch of salt. Serve the soup piping hot, garnished with some of the mange tout and a drizzle of oat, rice or soya cream.