Watercress Soup

4 people

Preparation time: 5 minutes

Cooking time: 20 minutes

Watercress

1 small onion, diced

1 celery stick, sliced

350g potato, peeled and diced

750ml vegetable stock

Squeeze of lemon

Pinch of nutmeg

salt and pepper

Heat a large pot over medium heat. Once hot, add a drizzle of oil and then add the onion and the celery. Sauté gently until the onion and celery have softened, for about 5 minutes.
To the pot, add the potatoes and stock. Bring to a boil over medium heat, then lower to medium low heat. Cover the pot with a lid and leave to simmer until the potatoes are fork-tender.
Stir in 250g of rinsed and drained watercress and cook until wilted, for about 5 minutes.
Use a blender to blitz the soup to a smooth consistency. Alternatively, ladle into a heat-proof blender jug and blend until smooth, then return to the pot.
Stir in the nutmeg and squeeze of lemon, then season to taste with salt and pepper.
Serve soup with fresh watercress to garnish and lovely crusty bread.

For a single serving of soup, this recipe approximately yields 126kcal, 4.25g of protein, 24.5g of carbs, and 1.75g of fat.

If served with a slice of crusty bread, as recommended, this recipe contains approximately 148kcal, 4.25g of protein, 29g of carbs, and 1.75g of fat.

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