Put the peas in boiling water for 5–8 minutes, then rinse in cold water and drain.

Wash the watercress, nasturtium, spinach and basil and shake dry.

Put some of the cress aside for the garnish and roughly cut the rest.

Puree everything with the peas, approx.

300 ml vegetable stock and oil in a blender.

Dilute the smoothie to the desired consistency with the remaining broth.

Stir in wheatgrass powder then season everything with lemon juice, salt, pepper and a pinch of nutmeg.

Divide the smoothie in bowls, sprinkle with the remaining watercress, nasturtium and goji berries.