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Watercress soup
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Watercress soup

Watercress soup
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35 mins
Super easy

serves 2–3

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

2 potatoes

2 onions

2 cloves of garlic

olive oil

400ml organic stock

3 bunches of watercress

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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