Watercress Soup
Watercress soup is a light, fresh and vibrant soup that can be enjoyed all year round. Full of goodness, easy to make and ready in under 30 minutes.
Servings: 2 servings
Calories: 261kcal
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 Shallots diced
- 1 rib Celery diced
- 150 g Potato peeled and diced
- 300 ml Vegetable stock
- 160 g Watercress
- 60 ml Whole milk
- 20 ml Cream
Instructions
- Heat 1 tablespoon Olive oil and 1 tablespoon Butter in a large pan. Add 2 Shallots and 1 rib Celery and cook on low until softened - about 5 minutes.
- Add 150 g Potato and 300 ml Vegetable stock. Simmer for 10 minutes.
- Add 160 g Watercress and cook for 3 minutes.
- Blend until smooth. Add 60 ml Whole milk and 20 ml Cream, stir and serve.
Notes
- Use a stick blender to blend this soup. If you are going to use a jug blender, make sure it cools down first, as putting hot soup in can cause it to break.
- If you are making this soup for young children, then use a low salt stock.
- You may need to add a little bit more stock to the soup after blending, depending on the consistency that you want. If you have cooked the soup on too high a heat, then it will need more stock otherwise it will a little thick. It is meant to be a thinner soup.
Nutrition
Serving: 1portion | Calories: 261kcal | Carbohydrates: 23g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 713mg | Potassium: 773mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3338IU | Vitamin C: 52mg | Calcium: 169mg | Iron: 1mg
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