Chilled watercress soup recipe

  • Serves 4
  • 30 mins to cook and 1 hr to cool
  • 170 calories / serving
  • Freezable
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Chilled watercress soup garlic toasts hero 6218f0fd 37cb 4900 9140 81bb0d58ec70 0 472x310

Sauté the onion in olive oil for 5 minutes, add potatoes and stock. Simmer with lid on for 15 minutes, leave to cool.

Add the watercress and seasoning, blend until smooth. Store in the fridge for 1 hour.

Toast bread, rub with garlic. Cut into pieces and put in a small pot. Transport soup in a flask and serve with croutons.

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  • Ingredients

  • 1 onion, diced
  • 1tbsp olive oil
  • 175g (6oz) potatoes, peeled and diced
  • 900ml (1½ pints) chicken or vegetable stock
  • 325g (11oz) watercress
  • freshly ground black pepper
  • 2 slices bread, toasted
  • 1 clove garlic, peeled
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  • Calories
    170
    9%
  • Sugar
    3g
    3%
  • Fat
    6g
    9%
  • Saturates
    1g
    5%
  • Salt
    1.4g
    23%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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