Watercress Soup

Watercress Soup
serves 6

1 onion, peeled and diced
6 celery sticks, diced
1 large or two small potatoes, peeled and diced
juice of a lemon
4 cups chicken stock (you can use veggie stock if you prefer)
1 package watercress, washed

 

Sweat the onion, celery and potato in 2 tablespoons of butter (or olive oil if you are vegan) over a low heat, covered, for about 10 – 5 minutes until the potato is soft. Cover with stock, bring to heat and ladle the mixture into a blender so that it comes halfway up the blender. Add a couple of handfuls of watercress and blend until smooth. Repeat, and place back in a soup pot. Season with salt, pepper and a liberal squeeze of lemon. To finish, you can swirl some cream or dollop a bit of crème fraîche.

Healthy and Heavenly!

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