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Watercress soup
This soup is also very refreshing served well chilled – perfect as a starter on a hot summer's day
With its peppery, dark green leaves, watercress is perfect for livening up salads. It's a member of the mustard family and is a good sorce of iron as well as vitamins A and C.
Serves 4
 Preparation time 50 minutes
Ingredients
  • 25g butter
  • 250g Maris Piper potatoes, peeled and sliced
  • 1 small onion, finely chopped
  • 1 chicken stock cube
  • 2 x 80g bags Asda watercress
  • 300ml semi-skimmed milk
  • Double cream, to serve
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Method
1 Melt the butter in a large pan. Add the potatoes and onion and cook over a gentle heat for 10 minutes, stirring occasionally, until softened but not coloured.

2 Dissolve the stock cube in 600ml boiling water. Stir the watercress, stock and milk into the potatoes and onions. Bring to the boil, then simmer for 30 minutes until potatoes are tender.

3 Cool slightly, then whizz the soup in batches in a blender or food processor. Return to a clean pan and heat through gently. Season to taste and serve with a swirl of double cream. For a vegetarian soup, use a vegetable stock cube instead.
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Per serving
Calories 220, Carbs 13g, Fat 14g, Saturated fat 9g

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