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Watercress Soup

Watercress Soup

By WLR's Food Information Executive, Laurence Beeken

Prep time 10 mins | serves 4 | 205 calories per serving

Ingredients

  • 1½ Tbsp/22½ml Oil, Olive, Average
  • 200 g Onions, Raw, Average
  • 2 Clove/6g Garlic, Raw, Average
  • 500g Potatoes, King Edward, Tesco*
  • 300 g Watercress, Raw, Average
  • 1000ml Stock, Vegetable, Simply Stock, Knorr*
  • ½ Tsp/1½g Nutmeg, Ground, Average
  • ¼Tsp Salt, Table, Average
  • ¼ Tsp Pepper, Black, Ground, Average
  • 3 Tbsp/30g Creme Fraiche, GFY, Asda*

Method

  1. Peel and crush the garlic, peel and finely chop the onion.
  2. Heat the oil in a large pan, add the onion and garlic and saute for around 5 minutes until the onion softens. Stir occasionally.
  3. 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.
  4. Roughly chop the watercress and add to the pan along with the stock and a little grated nutmeg.
  5. Cook for a further 10 minutes or until the potatoes are soft.
  6. Liquidise the soup in a blender, season to taste, add the creme fraiche and serve.

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