We’ve packed as much goodness as possible into this vibrantly green spring soup!
Over a medium heat, heat the oil in a large saucepan. Fry the leeks and garlic for up to 10 minutes or until softened.
Pour the hot vegetable stock into the pan, simmer for 10 minutes and stir in the watercress. Stir in the peas and cook for 5 minutes.
Using a hand blender, blend the ingredients until smooth then stir in the lemon zest and just and season to taste. Stir in the parsley (leave some to garnish) and serve in bowls with a drizzle of olive oil and a swirl of crème fraiche.
Serve with crusty bread and enjoy!