Watercress Soup Recipe
This easy watercress soup recipe is creamy, packed full of flavour and so quick to make. Only 7 ingredients and ready in 20 minutes - and freezer-friendly!
Servings: 2 portions
Equipment
- 1 blender
Ingredients
- 45 g butter
- 1 baking potato (approx 220g)
- 3 small shallots (or 1 onion)
- 500 ml gluten free vegetable stock
- 160 g watercress
- 140 g frozen peas
- 3 tbsp crème fraîche (I used low fat, but full fat works too)
- Salt and Pepper
Instructions
- Peel and finely slice the shallots. Peel the potato and cut it into small (1cm) cubes.
- Add the butter to a large saucepan and place on a medium heat. Once melted, add the potatoes and shallots and fry for 3-4 minutes.
- Pour in the vegetable stock, bring to a boil then simmer for 5-10 minutes until the potato chunks are cooked through. The bigger the chunks, the more time they will need.
- Once the potato is cooked, add the watercress and frozen peas and mix well. Simmer for another 3-4 minutes.
- Turn off the heat, add the crème fraîche and then blend using a stick blender, or pour into a jug blender and blitz until smooth. Season to taste with salt and pepper then serve straight away.
Notes
- Storage: This Watercress Soup recipe can be refrigerated and reheated to eat - or frozen. Heat straight from frozen for an easy meal.
- Dairy Free? Swap the butter for vegan butter (or olive oil) and use a vegan cream cheese instead of the creme fraiche. Or just omit for a lighter version!
Nutrition
Serving: 1 bowl | Calories: 360kcal | Carbohydrates: 34g | Protein: 9g | Fat: 22g
