Watercress and Rocket Soup
A vibrant and peppery blend of watercress and rocket goodness. An aromatic and velvety soup, packed with nutrients.
Equipment
- 1 Saucepan Large
Ingredients
- 150 grams Watercress
- 150 grams Rocket
- 1 small Onion
- 2 cloves Garlic
- 1 large Potato
- 1000 ml Vegetable stock
Instructions
Prep
- Chop the onion reasonably finely
- Mince or chop the garlic finely
- Peel the potato and cut into 1 cm cubes. Place in a small bowl of water to prevent it browning
- Remove any particularly tough stalks from your greens but no need to be too fussy. Rinse under running water and drain
To Make
- Warm a decent splash of oil in the pan over a medium heat and add your onions with a small pinch of salt. Cover with the lids and cook for 5-8 minutes, stirring frequently, until softened
- Add the garlic and cook for a further 1-2 minutes, stirring
- Add the stock and potato and bring to a slow simmer
- Reduce heat to medium low, cover and cook for 5 minutes until the potato is soft
- Add the greens, mix well and cook for a further 3 minutes
- Remove from the heat and blend well until the soup is velvety smooth
To Serve
- Serve in a warmed soup bowl perhaps with some dots of cream and some watercress or rocket garnish
Nutrition
Calories: 79kcal
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