Watercress Soup

Jam packed with health!


1tbsp Olive Oil

1 medium sized onion finely chopped

2 cloves garlic finely chopped

1 tsp curry powder

3 bunches of watercress thoroughly washed with the stalks remaining

1½ pints vegetable stock

Freshly ground black pepper

Small carton of low fat crème fraiche (optional)




Serves 4

  1. In a medium sized pan over a medium heat, heat the oil and sweat the onion until soft, add the garlic and cook for 2 minutes.
  2. Add the curry powder and cook for another couple of minutes stirring vigorously.
  3. Now, turn down the heat to a low heat, add the watercress and stir for 2 minutes until the watercress wilts. Add the stock, season with the black pepper and simmer for 10 minutes.
  4. Use a hand blender or liquidiser to puree and serve hot with plenty of freshly ground black pepper and a swirl of crème fraiche in each dish (optional).