Watercress soup

Watercress soup

Watercress soup

Serves 2–3
Cooks In35 minutes
DifficultySuper easy
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
Recipe From

Jamie Magazine

By Andy Harris
Tap For Method

Ingredients

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

Jamie Magazine

By Andy Harris
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.
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