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Watercress Soup with Taleggio Crostini

A creamy vegetable soup made with fresh watercress and parsley, served with melted Taleggio cheese on toasted ciabatta bread.

VegetarianSoupQuickCheeseWatercress

Estimated Nutrition

Per Serving Total
Calories 1420.5 kcals 1420.5 kcals
Carbohydrates 54.8 grams 54.8 grams
Fat 118.4 grams 118.4 grams
Protein 34.2 grams 34.2 grams
Cook Time
11 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
150
ml
Double Cream
75
g
Taleggio Cheese
sliced
GrainsCereals
3
slice
Ciabatta Bread
Liquids
150
ml
Vegetable Stock
hot
NutsSeeds
1
handful
Parsley
fresh, chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Olive Oil
for the soup
2
tbsp
Olive Oil
for the crostini
Vegetables
4
piece
Spring Onion
finely chopped
1
bunch
Watercress
chopped

Steps

  • Heat olive oil in a small saucepan and sweat spring onions for 2 minutes.
  • Add parsley, 150ml stock, and watercress, then simmer for 5 minutes.
  • Add 150ml double cream, season with salt and pepper, and simmer for 1 minute.
  • Blend the soup with a hand blender until smooth.
  • Preheat the grill to high.
  • Rub olive oil onto ciabatta, top with 75g Taleggio, and season with pepper.
  • Grill the crostini for 2 to 3 minutes until cheese is melted and golden.
  • Serve soup in a bowl on a plate with crostini alongside.