Watercress and salmon soup
Calories: 231 Preparation: 20 mins Cooking: 40 mins Serves: 4
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
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