This soup is a classy number. Perfect for dinner parties … we had it for our Christmas Day starter with huge success.
I can even get my kids to tuck into this with some chunky toast served alongside.
You can easily sub in extra greens too – a handful of spinach or small cup of peas, all goes nicely.
Ingredients
75g fresh watercress
1 large onion sliced
2 garlic cloves crushed
1 large potato peeled and quartered
250ml of cream (I use Oalty)
3 tsp of veg stock (I use Swiss vegetable bouillon)
Pepper
2 tsp of sprirulina powder (not essential but I like to add)
1 ltr of water
Splash of olive oil
Directions
In a large pan brown the onions and garlic in a little splash of olive oil. Once browned stir in the watercress. Then add the cream, stock, and water.
In a separate pan boil the potato. Once soft add to the other pan. Stir through and then add the spirulina.
Place all the ingredients into a blender and mix until smooth (or use a hand blender in the pan).
Your soup is now ready to serve. Season with pepper.
It will keep for 2 days in the fridge and freezes well. Ideally best consumed within 24hrs to avoid nutrient loss.
