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Watercress and Potato Soup

A quick and creamy vegetarian soup made by sautéing aromatics, simmering potatoes and watercress, then blending until smooth.

VegetarianHealthySoupQuickPotatoWatercress

Estimated Nutrition

Per Serving Total
Calories 420.5 kcals 420.5 kcals
Carbohydrates 14.5 grams 14.5 grams
Fat 38.2 grams 38.2 grams
Protein 6.8 grams 6.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
ml
Double Cream
Liquids
150
ml
Chicken Stock
vegetable stock can be substituted
NutsSeeds
1
clove
Garlic
chopped
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
15
ml
Olive Oil
Vegetables
0.25
piece
Onion
finely chopped
0.5
piece
Potato
large, peeled and finely chopped
0.5
bunch
Watercress
chopped

Steps

  • Heat the olive oil in a medium saucepan.
  • Sauté the finely chopped onion and garlic gently until softened.
  • Add potato, 150ml stock, watercress, cream, seasoning, and cook gently for 8 minutes.
  • Blend the mixture with a hand blender until smooth.
  • Pour the soup into a bowl to serve.