Jamie Oliver

Watercress soup

Watercress soup

Serves 2–3
Cooks In35 minutes
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    235
    12%
  • Fat
    4.2g
    6%
  • Saturates
    0.7g
    4%
  • Protein
    10.3g
    21%
  • Carbs
    41.4g
    16%
  • Sugars
    11.6g
    13%
  • Salt
    0.2g
    3%
  • Fibre
    6.3g
    -

Of an adult's reference intake

Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 2 potatoes
  • 2 onions
  • 2 cloves of garlic
  • olive oil
  • 400 ml organic stock
  • 3 bunches of watercress
Tap For Method
Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Peel and roughly chop the potatoes, onions and garlic.
  2. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
  3. Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
  4. Using a hand blender, liquidise the soup until smooth.
  5. Serve with a swirl of crème fraîche and some Fortt’s Bath Oliver biscuits, if you like.

Tip

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Nutrition per serving
  • Calories
    235
    12%
  • Fat
    4.2g
    6%
  • Saturates
    0.7g
    4%
  • Protein
    10.3g
    21%
  • Carbs
    41.4g
    16%
  • Sugars
    11.6g
    13%
  • Salt
    0.2g
    3%
  • Fibre
    6.3g
    -

Of an adult's reference intake