Chilled watercress soup recipe

  • Serves 4
  • 30 mins to cook and 1 hr to cool
  • 139 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.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

  • 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
  • Energy 585kj 139kcal 7%
  • Fat 5g 7%
  • Saturates 1g 6%
  • Sugars 4g 4%
  • Salt 2.3g 39%

of the reference intake
Carbohydrate 19.7g Protein 5.4g Fibre 3.7g


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