Watercress soup
With a vibrant green colour, this watercress soup both looks and tastes fantastic. It’s easy to make, requiring very few ingredients and is suitable for vegans.
Servings 2 people
Calories 103kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion chopped
- 500 ml vegetable stock or hot water
- 100 g watercress roughly chopped
- 1 tablespoon flat leaf parsley finely chopped
- Salt and pepper to taste
- Cream to drizzle
Instructions
- Heat 1 tablespoon olive oil in a large pan.
- Add your chopped onion, stir, then cover with a lid and reduce the heat to low.
- Cook for around 15 minutes, stirring occasionally, until the onion is soft.
- Pour over 500ml vegetable stock or hot water and bring to the boil.
- Reduce the heat to a simmer and add 100g watercress. Cook for 3-4 minutes until softened. Add 1 tablespoon chopped parsley.
- Allow to cool then blend with a hand held blender or jug blender. If using a jug blender allow to cool for longer and be very careful of the hot steam.
- Return to the pan and reheat. Season to taste with salt and pepper then ladle into a bowl and drizzle with cream to serve.
Notes
Nutritional information is approximate and is intended as a guide.
Nutrition
Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1024mg | Potassium: 245mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2296IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 1mg