Creamy Watercress Soup
This watercress, garlic and potato cooked in vegetable stock and blended with cream. There is nothing more wholesome than a warming, creamy soup on a chilly day.
Rate this Recipe
Ingredients
- 1 tbsp organic extra virgin olive oil
- 1 onion
- 1 celery stalk
- 1 bay leaf
- 1 garlic clove
- 100 g watercress
- 200 g potato
- 1 litre organic vegetable bouillon
- 100 ml cream or plant based alternative
- 25 g organic hazelnuts
- 1/2 lemon
- natural fine sea salt
- organic cracked black pepper
Instructions
- Roughly chop the onion and celery and add to a saucepan with the olive oil, bay leaf and salt and pepper.
- Cook on a medium heat for 5 minutes stirring regularly.
- Slice the garlic.
- Remove the larger stalks from the watercress and roughly chop.
- Peel and and roughly chop the potatoes and add to the pan along with the garlic and watercress stalks.
- Cook for 2 minutes then add the vegetable stock and simmer on a medium heat for 25 minutes.
- Remove the bay leaf then add the watercress and cream and cook for a final 2 minutes before blitzing with a stick blender.
- Finally, place the hazelnuts in a dry frying pan and toast on a medium heat for 2-3 minutes until they stat to turn golden brown.
- Remove from the pan, allow to cool then roughly chop.
- Serve the soup with some hazelnuts scattered on top and a few drops of lemon juice.
Comments & Ratings
Leave a Reply
You must be logged in to post a comment.
This is a very creamy and nourishing soup, I loved the added hazelnuts for protein.