1 cup vegetable broth
¼ cup vegan butter
3 teaspoons fresh dill or 1 ½ teaspoons dried dill
1 ½ pound pearl onions (frozen is easiest)
2 cups peas (frozen)
½ juiced lemon
1 small bunch watercress
Combine broth, 2 tablespoons of vegan butter, and dill. Add onions and peas and heat through. Cook over medium heat for 5 minutes. Remove from heat and add lemon juice, watercress, remaining butter and dill. Season with salt and pepper.
Credit goes to my mom for this recipe.