Watercress Soup


Delicious hot or cold, this is so easy and quick to prepare, and ideal as a starter or a lunch option. Rich in vitamin C, watercress also contains lots of health-giving minerals to keep you nourished. One of my seasonal favourites...

Serves 4


2 x 250g bunches watercress, washed A knob of butter 2 medium onions, finely chopped 2 garlic cloves, crushed 2 potatoes, peeled and cubed 850ml vegetable stock salt & pepper to season Greek style natural yogurt to serve

Method: Finely chop the stems of the watercress, setting the main leaves aside for later. Heat the butter in a heavy based pan, add the onions, garlic, potato and watercress stems. Put on the lid and 'sweat' the pan contents for about 5 minutes, stirring occasionally. Pour over the vegetable stock, add half the remaining leaves and bring to a simmer until the potatoes are softened (approx 10-15 mins). Season to taste then add the remaining leaves, liquidize until smooth and serve with a spoonful of Greek natural yogurt stirred through. Serve with some fresh crusty bread and enjoy...

Kids: This is definitely GREEN when it comes to our rainbow of foods. Can you name 5 other green vegetables? Help to make the soup above and enjoy the vibrant colour of the watercress along with the delicious, peppery taste.

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