Name: Light and fluffy watercress soup
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4
Ingredients: 1 tsp rapeseed oil; 1 large onion, chopped; 250g potatoes, peeled and finely diced; 1.2L vegetable stock; 300g watercress; 300ml low-fat natural yogurt, reserve 2 tbsp to serve; freshly ground black pepper

Ideal for lunch on a summer's day, this soup can be served hot or chilled. If it’s a really hot day, serve with a couple of ice cubes in it.

Serves

Prep

15 minutes

Cook

25 minutes

Nutritional Information:

Each 371g serving contains (excludes serving suggestion)

KCal: 149
Carbs: 21.9g
Fibre: 3.9g
Protein: 7.8g
Fat: 2.4g
(Low)
Saturates: 0.8g
(Low)
Sugars: 9.7g
(Low)
Salt: 0.23g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

1 tsp rapeseed oil
1 large onion, chopped
250g potatoes, peeled and finely diced
1.2L vegetable stock
300g watercress
300ml low-fat natural yogurt, reserve 2 tbsp to serve
freshly ground black pepper

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Method

Step 1

Heat the oil in a saucepan, add the onion and potato and fry for 2-3 minutes. Add the stock to the pan, bring to the boil and simmer for 15- 20 minutes until the potato is tender.

Step 2

Remove the pan from the heat, add the watercress and blend with a stick blender or food processor until smooth.

Step 3

When fully blended add the yogurt, season well and heat through gently, without boiling, then blend for 1 more minute.

Step 4

Serve topped with a swirl of yoghurt and a sprinkle of black pepper.

Recipe tips

A ladleful of this soup makes a great sauce served with grilled fish or vegetarian dishes such as tofu kebabs and rice.
Freezing instructions: Can be frozen in small pots for individual portions. Defrost in a microwave and slowly until piping hot.