Watercress and parsley soup
This bright green soup is super tasty and full of goodness. Finish it with a swirl of crème fraiche for added creaminess.
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 large handful fresh parsley leaves, chopped1 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, add the watercress and parsley and stir for 2 minutes until it all wilts. Add the stock, season with the black pepper and simmer for 10 minutes.
Use a hand blender or liquidiser to puree
Serve hot with freshly ground black pepper and a swirl of crème fraiche (optional)