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Watercress soup
Vegetarian
v
Gluten-free
gf
Watercress soup
Vegetarian
v
Gluten-free
gf
Serves
Serves
2–3
Time
Cooks In
35 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Gorgeous Winter Soups
Starters
Potato
Healthy soup recipes
Nutrition per serving
Plus
Calories
235
12%
Fat
4.2g
6%
Saturates
0.7g
4%
Sugars
11.6g
13%
Salt
0.2g
3%
Protein
10.3g
21%
Carbs
41.4g
16%
Fibre
6.3g
-
Of an adult's reference intake
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
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Recipe From
Jamie Magazine
By Andy Harris
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Method
Peel and roughly chop the potatoes, onions and garlic.
In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
Using a hand blender, liquidise the soup until smooth.
Serve with a swirl of crème fraîche and some Fortt’s Bath Oliver biscuits, if you like.
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Recipe From
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By Andy Harris
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