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)
- 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.
- Add the curry powder and cook for another couple of minutes stirring vigorously.
- 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.
- 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).