Watercress soup with a kick!
Watercress has experienced a sharp increase in sales due to its recent elevation to a superfood.
Ingredients
2tbsp extra virgin cold pressed olive oil
1 onion, finely chopped
2 garlic cloves, chopped
200g new potatoes
100g watercress, stalks and leaves separated
1½ tsp ground ginger
600ml milk
Sea salt and pepper, to season
1½ tbsp flat leaf parsley
Method
Heat 1tbsp of the olive oil in a saucepan, add the onion and gently fry until softened, but do not colour. Add the garlic and fry for a further minute.
Par boil the potatoes for 15 mins until soft. Chop them roughly and add to the pan with the watercress stalks, ginger and milk and boil for 3-4 mins.
Season with salt and pepper, add the watercress leaves and half of the parsley, then stir. Pour into a blender and blend until smooth, then divide between 4 bowls.
Mix the remaining olive oil with the rest of the parsley and drizzle over the soup to serve.
