I don’t really like watercress salads, as the leaves are a bit too peppery for me in big quantities. But blend it up into some watercress soup with a few leaves sprinkled on top, and I absolutely love it. It feels so fresh and green and healthy (it’s full of vitamin C and calcium), as well as being very tasty.
I used soured cream in this recipe, as I love the flavour it gives, but if you want to omit that, add a cup full of cauliflower florets instead a few minutes after you add the potato, which should add a lovely creaminess to the soup without the calories.
- 3 shallots, roughly chopped
- 1 stick celery, roughly chopped
- 2 potatoes, peeled and chopped into pieces around 1cm big
- 400ml chicken or vegetable stock
- 150g watercress
- 3 tbs soured cream
Step one: Slowly sizzle the shallots and celery in around 1 tbs of olive oil. Cook it over the lowest heat until the shallots are translucent – around 15 minutes.
Step two: Sautee the potatoes for a few minutes before adding in the stock. Bring to the boil and cook until the potatoes are ready.
Step three: Add in the watercress and cook for 2-3 minutes. And the soured cream and remove from the heat.
Step four: Use a stick blender to blend until smooth. Serve with a lovely slice of crusty bread.
Easy, delicious watercress soup – a perfect taste of spring.