Watercress soup recipe

05 January 2015

This watercress soup recipe is quick and easy to prepare, making it an excellent light dinner or lunch.

Preparation time

15 minutes

Cooking time

35 minutes

Serves

3-5



Ingredients

  • 1 onion, peeled and roughly chopped
  • 25g butter
  • 250g potatoes, peeled and diced
  • 600ml chicken or vegetable stock
  • 2 x 85g bags of watercress, roughly chopped
  • 50ml cream
  • A little milk if needed
  • Salt and black pepper

Method

Take a large pan and cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes).

When potatoes are almost cooked, add the watercress (try to allow for no longer than 5 minutes cooking time for the watercress).

Liquidise and add the cream. Use a little extra milk if the soup seems too thick.

Season with salt and black pepper and serve hot.

Calories: 114: Fat: 8.3g Saturated Fat: 4.9g Carbohydrate: 14g Protein: 4.2g Fibre: 1.8g Salt: 0.95g

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