Watercress and salmon soup

Watercress and salmon soup

Calories: 231  Preparation: 20 mins  Cooking: 40 mins  Serves: 4

Ingredients

1tbsp sunflower oil

1 large onion, finely chopped

350g potatoes, peeled and cut into rough cubes

1.5 litres vegetable stock or water

225g watercress, roughly chopped

3 tbsp single cream or reduced fat créme fraiche

175g salmon, skinned and cut into cubes

Salt and ground black pepper

Method

Heat the oil in a large saucepan and add the onions and potatoes. Cook gently for 10 minutes until softened.

Add the stock or water and bring up to the boil. Turn the heat down and simmer for 20 minutes. Stir in the watercress and cook for a further 5 minutes. Let the soup cool a little before liquidising it in batches. Return the soup to the pan and stir in the cream or creme fraiche. Taste and season with salt and ground black pepper.

When you are ready to serve the soup, heat it to a low simmer. Add the salmon cubes and gently simmer for 5 minutes.

Fat: 11g  Saturated Fat: 3g  Carbohydrate: 20g  Protein: 15g  Fibre: 3g  Salt: 1.63g

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