Watercress Soup with Taleggio Crostini

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

Vegetarian Soup Quick Cheese Watercress

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

54.8g

per serving

54.8 g total

Fat

118.4g

per serving

118.4 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

Taleggio Cheese

sliced

GrainsCereals

slice

Ciabatta Bread

Liquids

150

Vegetable Stock

hot

NutsSeeds

handful

Parsley

fresh, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for the soup

tbsp

Olive Oil

for the crostini

Vegetables

piece

Spring Onion

finely chopped

bunch

Watercress

chopped

Method

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.