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
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