HERE’S a quick one. A few of you have been asking about watercress soup. So I gave it a try yesterday. It wasn’t what I was expecting. I’d been expecting a lovely green, smooth soup, instead I got an orange soup with little green bits!
This version is very garlicky but is really easy to do with a stick blender and/or a mini processor. It takes around 20 minutes all in but you can be doing other stuff whilst it simmers.
- 1 medium onion chopped
- 1 medium carrot chopped
- 1 sticky of celery chopped (celery leaves too if you have them)
- 3 large or 5 small cloves of garlic
- 1 handful/bag of watercress (chunky stalks removed)
- Chicken/vegetable stock cube/tub or bouillon
Cook the onions on a low heat with a few tbsp of olive oil until translucent.
Add garlic, celery and carrot to pan and cook for a further five minutes, or until soft.
Add 3 cups of water/stock and simmer for 10 minutes.
Blend soup until very smooth.
Add watercress, bring to boil then immediately turn off.
Blend soup again and serve!
We had ours with a few scallops and prawns on top. Just because that’s the way we roll!