Watercress Soup (v)

This is a vibrant green colour (known in our house as green soup for obvious reasons) with a delicate flavour of watercress. I like it hot, though you can also serve it cold too if you fancied.

For 4-6 portions you need:
700g potatoes suitable for baking/mashing
1.5 litres veg stock
2 bags/bunches watercress
2 onions, chopped
2 tbsp butter/oil

Begin by frying the onions in the butter/oil for a few mins. Then add the peeled and chopped potatoes. Cover with the stock and cook for about 15 mins till the potatoes are tender. Turn off the heat and add the watercress. Blitz and season. Gently reheat, adding some more stock or soya milk if it’s too thick. Serve with crusty bread. Yummy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s