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WATERCRESS SOUP

Watercress contains more vitamin C than oranges, four times more beta-carotene and vitamin A than apples, tomatoes and broccoli. Those are enough good reasons to enjoy this peppery tasty watercress soup.

Serves 6 to 8

WATERCRESS SOUP

55 g (4 tbsp) butter

2 tbsp oil

1 onion finely chopped 

1 clove garlic finely chopped

500 g (1/2 lb) potatoes, peeled and thinly sliced

3 bunches watercress

1 cup chicken stock

5 cups water

¼ cup fresh cream to decorate

  • Heat butter and oil and sauté finely chopped onion and garlic over moderate heat till transparent but not coloured.

  • Add sliced potatoes and liquids, sprinkle salt and pepper. Bring to the boil and then turn down heat and simmer for about 7 min till tender.

  • Add chopped watercress (reserve some nice leaves for decoration) and simmer for 15 min until vegetables are soft

  • Liquidise soup in liquidiser.

  • Return to pot and simmer till hot.

  • Serve decorated with watercress leaves and a swirl of cream.

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