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

Healthy

Vegetables, Gorgeous Winter Soups, Vegetarian, Gluten-free

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

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

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.