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. See more 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 chopped onion.…