Watercress Recipes
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Watercress Soup
By WLR's Food Information Executive, Laurence Beeken
Ingredients
- 300 g Watercress, Fresh, Washed, Ready to Serve, Sainsbury's*
- 500g Potatoes, King Edward, Sainsbury's*
- 1000ml Stock, Vegetable, Simply Stock, Knorr*
- 200 g Onions, Raw, Average
- 1½ Tbsp/22½ml Oil, Olive, Average
- 2 Clove/6g Garlic, Raw, Average
- 3 Tbsp/30g Creme Fraiche, GFY, Asda*
- ½ Tsp/1½g Nutmeg, Powder
Method
- Peel and crush the garlic, peel and finely chop the onion.
- Heat the oil in a large pan, add the onion and garlic and saute for around 5 minutes until the onion softens. Stir occasionally.
- Wash and dice the potatoes and add to the pan.
Stir well, cover and sauté for 10 minutes. Stir regularly to make sure the mixture doesn't burn. - Roughly chop the watercress and add to the pan along with the stock and a little grated nutmeg.
- Cook for a further 10 minutes or until the potatoes are soft.
- Liquidise the soup in a blender, season to taste, add the creme fraiche and serve.
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Recipe Info
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 20 mins |
| Serves | 4 |
Nutrition Data per Serving
| Calories (kcal) | 180.9 |
|---|---|
| Carbohydrate (g) | 26.6 |
| Protein | 6.7 |
| Fat (g) | 6.0 |
| Fibre (g) | 4.2 |
| Fruit and Veg | 3.0 |
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