Watercress soup
This watercress soup is refreshing, light and delicious; the watercress adds a beautiful peppery bite.
Serves 4
Ingredients
1 tbsp olive oil1 medium sized onion finely chopped2 cloves garlic finely chopped1 tsp curry powder3 bunches of watercress thoroughly washed with the stalks remaining1 ½ pints vegetable stockFreshly ground black pepperSmall carton of low fat crème fraiche (optional)
Method
In a medium sized pan over a medium heat, heat the oil and sweat the onion until soft, add the garlic and cook for 2 minutes. Add the curry powder and cook for another couple of minutes stirring vigorously.
Now, turn down the heat to a low heat, add the watercress and stir for 2 minutes until the watercress wilts
Add the stock, season with the black pepper and simmer for 10 minutes
Use a hand blender or liquidiser to puree and serve hot with plenty of freshly ground black pepper and a swirl of crème fraiche in each dish (optional)