Warm up during the cooling months with this delicious watercress soup.
Ingredients
- 100g unsalted butter
- 1 onion, sliced
- 1 leek, sliced
- 500g potatoes (such as pontiac or desiree), peeled, chopped
- 350g watercress*, leaves picked
- 1L (4 cups) Massel chicken style liquid stock (see Note)
- 300ml buttermilk
Method
- Step 1Place the butter in a large saucepan over low heat. When melted, add the onion and leek and cook for 2-3 minutes or until softened. Add the potato, half the watercress and the stock. Increase heat and bring to the boil, then reduce heat to low and simmer for about 20 minutes or until the potato is softened. Cool slightly, then stir the buttermilk and remaining watercress into the soup. Blend in batches until smooth, and season well with salt and pepper. The soup can be reheated gently and served drizzled with a little extra buttermilk, or chilled and garnished with small cubes of ice.
- Low carb
- Low kilojoule
- Low sugar
- Vegetarian
Nutrition
996 kj
Energy
16g
Fat Total
10g
Saturated Fat
4g
Fibre
7g
Protein
47mg
Cholesterol
747.18mg
Sodium
6g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
* This soup gets its vibrant colour by using watercress with bright green leaves. If you can only find watercress with dark leaves, then use half watercress and half baby rocket leaves.
* Vegetable stock could also be used in this recipe.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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