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Watercress & Pesto Soup with Pastry Pinwheels

  • 1
  • Easy
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Recipe Ingredients

FOR THE PESTO PINWHEELS
  • flour, to dust
  • 320g ready-rolled puff pastry
  • 3 tbsp to 4 tbsp fresh pesto
  • 1 medium free-range egg, beaten
FOR THE SOUP
  • 2 tbsp olive oil
  • 7 spring onions, trimmed and chopped salt and pepper
  • 1 Granny Smith apple, peeled, cored and chopped
  • 1,1l vegetable stock
  • 300g frozen peas
  • 375g watercress, roughly chopped
  • 4 tbsp fresh pesto
  • 6 tbsp whipping cream
  • extra-virgin olive oil, to drizzle 

Recipe Directions

  1. Preheat oven to 190°C. On a lightly dusted surface, roll out pastry to a rectangle about 28cm x 35cm. Spread pesto thinly over pastry. Roll up pastry from one short end to the other. Wrap in clingfilm. Freeze for 15 minutes.
  2. Meanwhile, heat oil in a large pot. Fry onions with a pinch of salt for 5 minutes until soft (not brown). Add apple for 2 minutes more, then add stock. Bring to the boil. Simmer for 5 minutes, adding peas for last minute. Remove from heat.
  3. Slice pastry into 18 rolls about 1,5cm thick. Shape back into rounds. Transfer to 2 baking sheets lined with baking paper. Brush with beaten egg. Bake for 20 minutes until golden, swapping sheets in oven halfway through baking.
  4. Meanwhile, bring another large pot of water to the boil and fill a large bowl with cold water and ice. Keep a few small cress leaves for garnish. Plunge remaining watercress into boiling water for a few seconds to wilt. Scoop out with a slotted spoon; put straight into iced water. Drain, squeeze out excess water and add to pea mixture along with pesto. Blend until smooth. Return to pot, reheat and season to taste.
  5. Divide among 6 heated bowls. Swirl 1 tbsp whipping cream over each, drizzle with olive oil and garnish with remaining cress. Serve with pinwheels.
  GET AHEAD Soup can be made up to 3 days ahead. Soup (per serVing) About 790kJ, 13g fat (3g saturated), 8g carbohydrate (4g total sugars), 8g protein, 6g fibre. Pinwheel (each) About 350kJ, 6g fat (3g saturated), 5g carbohydrate (0,1g total sugars), 2g protein, 0,2g fibre.

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