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Light and fluffy watercress soup

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Ideal for lunch on a summer's day, this soup can be served hot or chilled. If it’s a really hot day, serve with a couple of ice cubes in it.
Serves
4
Prep
15 minutes
Cook
25 minutes
Each 371g serving contains (excludes serving suggestion)
KCal
92
Carbs
13.50g
Fibre
2.50g
Protein
5.50g
Fat
2.20g
Saturates
0.50g
Sugars
5.70g
Salt
1.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 large onion, chopped
250g potatoes, peeled and finely diced
1.2L vegetable stock
300g watercress
300ml low-fat natural yogurt, reserve 2 tbsp to serve
freshly ground black pepper
Method
  1. Heat the oil in a saucepan, add the onion and potato and fry for 2-3 minutes. Add the stock to the pan, bring to the boil and simmer for 15- 20 minutes until the potato is tender.
  2. Remove the pan from the heat, add the watercress and blend with a stick blender or food processor until smooth.
  3. When fully blended add the yogurt, season well and heat through gently, without boiling, then blend for 1 more minute.
  4. Serve topped with a swirl of yoghurt and a sprinkle of black pepper.
Chefs tips
  • A ladleful of this soup makes a great sauce served with grilled fish or vegetarian dishes such as tofu kebabs and rice.
  • Freezing instructions: Can be frozen in small pots for individual portions. Defrost in a microwave and slowly until piping hot.
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