Watercress soup

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Healthy watercress soup recipe

A wartime favourite that's still a great, nutritious soup!

30 minutes

Serves 4

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Did you know that during World War II when rationing was in place, people were encouraged to grow watercress at home to boost vitamin C intake, as part of the Dig for Victory campaign?

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

Did you know that during World War II when rationing was in place, people were encouraged to grow watercress at home to boost vitamin C intake, as part of the Dig for Victory campaign?

Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium leeks, trimmed and sliced
  • 2 large, floury baking potatoes (such as King Edwards or maris pipers), trimmed and diced
  • ¼ teaspoon smoked paprika
  • 80g watercress
  • 500ml reduced-salt vegetable stock
  • Freshly ground black pepper, to taste
  • 250ml skimmed milk

CALORIES: 202

FAT: 3.8g

5 A DAY: 0.5

SALT: 0.1g

SUGAR: 5.4g

Method

  1. Warm the oil in a large saucepan over a medium heat. Add the leek and cook for about 3 minutes, stirring regularly, until softened but not browned.
  2. Add the potatoes, smoked paprika and half of the watercress. Stir before adding the stock and seasoning with black pepper. Bring to the boil then reduce the heat, cover and allow to simmer until the potatoes are cooked through.
  3. Remove from the heat. Add the remaining watercress and the milk. Mix and then blend with a hand-held blender or food processor (be careful as the soup stays hot for a long time).

Top tip: serve with wholemeal bread, toast or rolls.


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