Watercress soup

Name: Watercress soup
Total time: 35 min
Yield: 2–3
Ingredients: 2 potatoes; 2 onions; 2 cloves of garlic; olive oil; 400 ml organic stock; 3 bunches of watercress

Serves 2–3

Cooks In35 minutes

DifficultySuper easy

Jamie Magazine Vegetables Gorgeous Winter Soups Starters Potato Healthy soup recipes

Nutrition per serving

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

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

By Andy Harris

Tap For Ingredients

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.