Watercress and spring onion soup

Calories: 103  Preparation: 5 mins  Cooking: 8-10 mins  Serves: 4


6 spring onions, trimmed and sliced

450g/1lb potatoes, peeled and thinly sliced

600ml/1pt chicken or vegetable stock

2 x 85g bags watercress

150ml/¼pt milk

Pinch of grated nutmeg

Salt and freshly ground black pepper


Place the onions, potatoes and stock in a large pan and bring to the boil. Simmer for 5 – 6 mins or until the potatoes are just tender.

Add the watercress, cover and simmer for 3 – 4 mins or until the leaves are tender and wilted. Season well with salt and pepper.

Transfer the mixture to a food processor and blend until smooth. Add the milk and nutmeg and whizz again until mixed. Return to the rinsed out pan, adjust the seasoning to taste and gently reheat until piping hot. Serve in bowls topped with a little Greek yoghurt and a sprig of watercress if liked.

Fat: 0.9g Carbohydrate: 20.4g Protein: 4.6g Fibre: 2.3g Salt: 0.82g

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