How to make Watercress Soup
Makes 3 bowls of soup – approx 100 kcal
1 small onion, finely chopped
2 pints of chicken or vegetable stock
2 small potatoes, diced
3 x85g bags of watercress
A pinch of salt and freshly milled black pepper
In a large saucepan sweat the onion in two or three tablespoons of stock or water. Add the rest of the stock potatoes together with the seasoning and the pan. Bring to the boil and simmer until the potatoes are soft. Add the watercress, and stir for three minutes. Remove from the heat and blend in a liquidiser. The soup is delicious served hot or chilled.